I love sesame in all of its forms and this dressing is a home staple for me. I use it as a dipping sauce, a sauce to slather onto roasted sweet potatoes, or as a dressing drizzled over more nutty things like an arugula salad with fresh vegetables (and maybe more toasted sesame seeds).
Condiment
2 cups
Helen Park
I love sesame in all of its forms and this dressing is a home staple for me. I use it as a dipping sauce, a sauce to slather onto roasted sweet potatoes, or as a dressing drizzled over more nutty things like an arugula salad with fresh vegetables (and maybe more toasted sesame seeds).
½ cup tahina
2 Tbsp gluten free tamari
¼ cup Mirin (Sake or Xiaoxing wine also work or more water)
2 Tbsp sugar
2 Tbsp miso
½ tsp salt
2 Tbsp sesame seeds, toasted
2 Tbsp white vinegar
Measure the ingredients into a bowl and whisk until smooth.
Serve immediately or store refrigerated.
When the dressing is completely chilled, it will seem thicker. Give it a good stir to loosen it or add a few drops of water if needed depending on what you are using it for. Lighter salads might need a lighter drizzle while using it as a sauce, or slathered on a wedge salad, should be at full strength.
Whisking in 2 tablespoons of fresh lemon juice also takes this dressing into a great direction. The extra brightness pairs well as a sauce for meats or for a Sesame Caesar Salad.
In its full strength, the rich and nutty dressing makes a great hotpot dipping sauce.
I also like to drizzle it over a steamed broccoli or any homey salad full of crunchy vegetables.
Questions? Contact helen@laboiteny.com
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