I posted a photo of five dressings on Facebook I made that will be featured in my cookbook. They all have their own unique flavor, easy to make, and please everyone’s palate. My favorite is the Balsamic Tomato. It has just a bit of tartness but the bit of brown sugar smooths it. My next favorite is the Sesame Dressing. Living in Japan, it is an extremely popular dressing and most Americans enjoy it and use it for more than just salad. I also made a Olive Oil and Lemon, Balsamic Mustard and Spring Strawberry dressing. All of them are very good. I’ve included the same photo but you will also find a recipe for the Sesame dressing.
I also made three sauces: Pineapple Rum, Raspberry Puree, and Cranberry Chutney. Use these on top of cakes, cheesecakes, ice cream, meats, fish, etc. They are all awesome and once again very easy to make. I eat the Pineapple Rum and Cranberry Chutney just by themselves.
So dress up your food and get saucy! Enjoy the photos and enjoy the recipe.
Slice your cake, cheesecake or whatever you choose and pour over your favorite sauce!
Sesame (GOMA) Dressing
3 tbsp white sesame seeds
2 tbsp Japanese mayonnaise
2 tbsp rice vinegar (reduce the amount if you prefer the dressing less sour)
1 1/2 tbsp. soy sauce
1 tsp sugar
1/2 tsp mirin
1/2 tsp sesame oil
pinch of salt
Toast the sesame seeds in dry sauté pan on low heat until a few of the seeds begin to pop. Remove from heat immediately and then grind them with a mortar and pestle or automatic grinder.
In a small bowl, add the sesame seeds and all other ingredients. Mix well; adjust ingredients to your liking until desired taste has been reached.
Chill well and serve over a salad or use as a dip.
Makes: approximately 1/4 cup