Black Sesame Dressing Recipes

SPINACH KURO GOMA-AE (SWEET BLACK SESAME DRESSING)

Steps:

• Put the sesame seeds in a frying pan without oil and dry roast them over medium heat for 2-3 minutes (note 1).
• Put the sesame seeds in a mortar and grind them until majority of seeds are ground.
• Add the remaining Kuro Goma-ae Dressing ingredients to the sesame and mix well.
• Fill a large pot with water, add a pinch of salt, and bring it to a boil.
• Submerge the bottom part of the spinach into the boiling water and keep the leaves out of the water for about 15 seconds, then push the leaves into the water. Boil for 30 seconds or so, until the stems become soft.
• Drain and rinse the spinach under cold running water, ensuring that dirt near the clusters is cleaned off.
• Take a few stems of spinach at a time, squeezing the water out as much as you can and place them on a cutting board horizontally. Repeat for the rest of the spinach.
• Trim off the roots by cutting just above the pink part. This will remove each leaf from the cluster.
• Cut the spinach into 5cm / 2" long pieces.
• Take each 5cm / 2" bunch, squeeze the residual water out and transfer it to the mortar (note 2).
• Mix well until all the spinach pieces are coated in the dressing. Transfer to serving bowls.

ASIAN SESAME DRESSING

Steps:

• Place ingredients in a jar and shake well until sugar is dissolved. Adjust saltiness with salt and sweetness with sugar to taste.
• Keep for up to 3 weeks, in the fridge (to be safe). Bring to room temp and shake well before use.
• Single serving batch is enough for 3 - 4 cups of shredded cabbage / leafy greens i.e. a side salad for 4 people.
• Big batch - my rule of thumb for how much dressing to use is generally 1 tbsp of dressing per 1 packed cup of shredded vegetables and 2 tsp per handful of leafy greens.

SESAME SALAD DRESSING

Steps:

• In a small bowl, whisk all of the ingredients. Cover and store in the refrigerator.

EASY SESAME DRESSING

Steps:

• Whisk olive oil, vinegar, sugar, sesame oil, soy sauce, and sesame seeds together in a bowl until dressing is evenly mixed.

JAPANESE SESAME SALAD DRESSING

Steps:

• Gather the ingredients.
• Put the sesame seeds in a frying pan and toast them over low heat. When 2 to 3 sesame seeds start popping, remove the pan from the heat.
• Grind the toasted sesame seeds with a mortar and pestle, food processor, or clean coffee grinder until a fine powder forms. Transfer to a bowl.
• Mix in the rice vinegar, soy sauce, sugar, and sesame oil.

BLACK SESAME VINAIGRETTE

Steps:

• Whisk together all ingredients.
• Taste and adjust seasonings.
• Use fresh garlic if not pressed for time!
• Allow at least 1 hour before using for flavours to mingle.

SWEET SESAME SLAW

Steps:

• Place the cabbage, carrot, jicama, and sesame seeds in a large bowl. Whisk together the mayonnaise, vinegar, sesame oil, and honey in a small bowl. Drizzle the dressing over the salad; toss until evenly coated. Chill at least 4 hours before serving.

BLACK SESAME DRESSING

Steps:

• In a mixing bowl or blender, combine ht evingar, ginger, garlic and salt and pepper to taste. Mix well and slowly add the olive oil and then the sesame seeds. If using the blender, add the olive oil in a drizzle with the blender on slow speed, but stir into the sesame seeds after transferring the mixture to a jar or bowl. Refrigerate until ready to use.