Shoyu Sesame Dressing
One batch makes about ½ cup. This dressing should keep well in the fridge for 2 weeks. The recipe was slightly adapted from Alana Kysar’s Aloha Veggies (2026, Ten Speed Press).
Ingredients
- 2 tablespoons soy sauce (shoyu), such as Kikkoman
- 2 tablespoons unseasoned rice vinegar
- ¾ teaspoon honey
- 1 ½ teaspoons sugar
- ⅛- inch piece fresh ginger, peeled and finely grated
- ½ garlic clove finely grated
- ⅛ teaspoon white miso optional
- 2 teaspoons toasted sesame seeds, ground or pounded
- 3 tablespoons neutral oil
- 1 ½ teaspoons toasted sesame oil
Instructions
- In a small bowl, whisk together the soy sauce, vinegar, honey, sugar, ginger, garlic, and miso (if using) until the sugar has dissolved. Whisk in the sesame seeds. Stream in the neutral oil and sesame oil and whisk to emulsify.
Notes
Instead of the honey and sugar, you can use 2 teaspoons agave syrup.
Use a mortar and pestle to ground or pound the sesame seeds. I have a rotary grinder but it is painfully slow!
