Ingredients
- 3 Tbsp toasted white sesame seeds
- 2 Tbsp Japanese Kewpie mayonnaise
- 2 Tbsp rice vinegar (unseasoned)
- 1 ½ Tbsp soy sauce
- 1 tsp sugar
- ½ tsp mirin
- ½ tsp toasted sesame oil
Instructions
- Put sesame seeds in a frying pan and toast them on low heat. When 2-3 sesame seeds start popping, remove from the heat.
- Grind the toasted sesame seeds with a mortar and pestle until smooth.
- Combine all the ingredients in a bowl and whisk everything together.
- Drizzle on top of a simple salad of iceberg lettuce topped with tomatoes, boiled eggs, wakame, and corn.
To Store
You can keep the dressing in an airtight container and store in the refrigerator for up to a week.
Nutrition
