Japanese Sesame Salad Dressing

Every time we went to a Japanese restaurant, the salad that came with the meal was always our favorite.  It was the salad dressing that made it taste so good.  I can never find that dressing in supermarkets.  I have tried several bottles of salad dressing that looked like that dressing, but it never tasted the same as what we had from the restaurant.  I also tried a few recipes I found online, but the results were not the same.  I didn't know you can buy the salad dressing from the restaurant until my neighbor told me so.  So then I bought it at the restaurant whenever I craved it.  However, the price is not cheap for small container of that dressing and thought I should try to mix the dressing myself.  After several tries with the mixing of different ingredients, I finally came up with a recipe that's very close to the dressing from the restaurant. 

I found that it's important to get the Japanese mayonnaise and not use the American mayonnaise.  The taste is different.  I made the mistake by using the red miso; that's why the color didn't look as creamy.  Adjust your own sugar and mayonnaise amounts to your liking,  but if you are counting your calories, you can omit the mayonaise and it will still taste great without it.  It took me awhile to figure out what the Japanese mayonaise looked like since I don't read Japanese.  That's why I will always try to put the pictures of the ingredients whenever possible for those of you not familiar with the ingredients.

Miso paste (left) and Japanese Mayonaise (right)

Other ingredients

Ingredients:

1 tsp white miso paste

2 tbsp Japanese mayonnaise

1 tsp salad vinegar

2 tbsp sugar

2 tbsp sesame seed

1 tsp sesame sesame oil

1 tsp soysauce

1 tsp olive oil

Slowly mix in one ingredient at a time and mix well.  For best taste, use after refrigeration for at least 30 mniutes.

Note:

You can add a little Vietnamese Srirachi sauce if you like it a little spicy for different variation. Use this mayonnaise as you would with the American mayonnaise.