Nona’s Japanese Creamy Sesame Salad Dressing: A Culinary Homage

My earliest food memories often involve sneaking tastes of my grandmother’s (Nona’s) creations. While she was Italian, her open mind and adventurous palate were truly inspirational. She loved exploring international flavors, and I vividly remember the day she came back from a local Japanese restaurant raving about this creamy sesame dressing. She tried to replicate it, but it never quite hit the mark. Now, years later, I’ve taken on the challenge myself, not to duplicate that specific restaurant dressing, but to create a version that captures the spirit of her culinary curiosity and the umami-rich flavors she adored – a dressing that’s fresh, balanced, and far superior to any store-bought concoction. This recipe is dedicated to her adventurous spirit and her constant pursuit of the perfect bite.

Recipe Overview: Nona’s Japanese Creamy Sesame Salad Dressing

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 20
• Yield: Approximately 2 1/2 cups
• Dietary Type: Vegetarian (can be made Vegan)

Ingredients

• 1/2 cup mayonnaise (use vegan mayonnaise for a vegan option)
• 1 tablespoon soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar (or 1 tablespoon sugar substitute)
• 1 tablespoon sesame paste (or 1 tablespoon tahini)
• 1 tablespoon sesame seeds, roasted and partially ground
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ajinomoto (Accent) (optional)
• 1-2 dashes Tabasco sauce (optional)
• 1/2 teaspoon black pepper

Equipment Needed

• Blender or Immersion Blender
• Coffee grinder or Mortar and Pestle (for grinding sesame seeds)
• Measuring cups and spoons
• Airtight container for storage

Instructions

1. Prepare the Sesame Seeds: Begin by roasting your sesame seeds if they aren’t already. Toasting them in a dry pan over medium heat for a few minutes, until fragrant and lightly golden, will enhance their nutty flavor. Allow them to cool slightly before grinding.
2. Grind the Sesame Seeds: Use a coffee grinder or a mortar and pestle to partially grind the roasted sesame seeds. You don’t want a fine powder; aim for a coarse texture, with some seeds still intact. This will add both flavor and texture to the dressing.
3. Combine Ingredients: In a blender, combine all the ingredients: mayonnaise, soy sauce, mirin, sugar (or sugar substitute), sesame paste (or tahini), partially ground sesame seeds, rice vinegar, sesame oil, garlic powder, mustard powder, kosher salt, ajinomoto (if using), Tabasco sauce (if using), and black pepper.
4. Blend Thoroughly: Blend the ingredients until the dressing is smooth and creamy. This should only take a few seconds in a high-powered blender. If using an immersion blender, make sure to get all the ingredients incorporated.
5. Adjust to Taste: Taste the dressing and adjust the seasonings as needed. If you prefer a sweeter dressing, add a little more sugar or mirin. For a tangier dressing, add a splash more rice vinegar. If you want a little more heat, add another dash of Tabasco.
6. Refrigerate: Transfer the dressing to an airtight container and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together. The dressing will thicken slightly as it chills.

Expert Tips & Tricks

• Roasting the Sesame Seeds: Don’t skip roasting the sesame seeds! This step intensifies their flavor and adds a delightful nuttiness to the dressing. Keep a close eye on them while roasting, as they can burn quickly.
• Partially Grinding the Sesame Seeds: The key to this dressing is partially grinding the sesame seeds. You want some whole seeds to provide texture, while the ground seeds release their oils and flavor.
• Adjusting the Consistency: If you prefer a thinner dressing, add a tablespoon or two of water or rice vinegar until you reach your desired consistency.
• Vegan Variation: For a vegan version, simply substitute the mayonnaise with your favorite vegan mayonnaise. The rest of the ingredients are naturally vegan-friendly.
• Making it Ahead: This dressing is best made a day or two in advance to allow the flavors to fully develop.
• Spice it Up: If you want to add more heat, consider adding a pinch of red pepper flakes along with the Tabasco sauce.
• Sesame Paste vs. Tahini: While sesame paste is ideal, tahini (which is made from ground sesame seeds) works well as a substitute. Just be sure to use a good-quality tahini for the best flavor.

Serving & Storage Suggestions

This creamy sesame dressing is incredibly versatile. It’s delicious on green salads, especially those with Asian-inspired ingredients like shredded carrots, cucumbers, and edamame. It also makes a fantastic dipping sauce for spring rolls, dumplings, or even grilled chicken or tofu.

Store the dressing in an airtight container in the refrigerator. It will keep for up to 2-3 weeks. The dressing may separate slightly upon standing, so give it a good shake or stir before serving. Freezing is not recommended as it can alter the texture of the mayonnaise.

Nutritional Information

(Estimates per serving, based on 20 servings)

Nutrient	Amount per Serving	% Daily Value
Calories	70 kcal	4%
Total Fat	6g	8%
Saturated Fat	1g	5%
Cholesterol	0 mg	0%
Sodium	180 mg	8%
Total Carbohydrate	3g	1%
Dietary Fiber	0g	0%
Sugars	2g	–
Protein	0g	0%

Variations & Substitutions

• Ginger-Garlic Boost: Add a teaspoon of grated ginger and a clove of minced garlic to the dressing for a more pronounced aromatic flavor.
• Miso Magic: Incorporate a teaspoon of white miso paste for an extra layer of umami.
• Citrus Zest: Add the zest of a lemon or lime for a brighter, more refreshing flavor.
• Peanut Butter Variation: For a twist, substitute half of the sesame paste (or tahini) with peanut butter for a creamy peanut-sesame flavor.
• Spicy Peanut Version: Replace the roasted sesame seeds with roasted, unsalted peanuts. Partially grind them and continue with the recipe for a delicious spicy peanut dressing.

FAQs (Frequently Asked Questions)

Q: Can I use honey instead of sugar?
A: Yes, you can substitute honey for sugar, but keep in mind that it will slightly alter the flavor profile. Start with half the amount of honey and adjust to taste.

Q: I don’t have mirin. What can I use instead?
A: If you don’t have mirin, you can use a mixture of sake (or dry sherry) and sugar. Use 1 tablespoon of sake/sherry mixed with 1 teaspoon of sugar as a substitute for 1 tablespoon of mirin.

Q: How long does the dressing last in the refrigerator?
A: This dressing will keep for up to 2-3 weeks in an airtight container in the refrigerator.

Q: Can I freeze this dressing?
A: Freezing is not recommended as it can alter the texture of the mayonnaise.

Q: Can I use regular vinegar instead of rice vinegar?
A: Rice vinegar has a milder, slightly sweeter flavor than other vinegars. If you use regular vinegar, start with a smaller amount and adjust to taste to avoid an overly acidic dressing.
Q: What is Ajinomoto?
A: Ajinomoto, also known as MSG, is a flavor enhancer that adds umami. It is completely optional, but many feel that it brings out the other flavors of the recipe.

Final Thoughts

This recipe for Nona’s Japanese Creamy Sesame Salad Dressing is more than just a dressing; it’s a tribute to culinary exploration and the joy of sharing delicious food with loved ones. It’s a versatile and flavorful addition to any meal, and I encourage you to try it and make it your own. Experiment with different variations, adjust the seasonings to your liking, and most importantly, enjoy the process! I can’t wait to hear what you think, so please share your feedback and any creative twists you come up with. This dressing pairs wonderfully with a grilled salmon salad or a simple bowl of soba noodles. Happy cooking!