Ingredients
5 TBL mayonnaise (I used regular American mayo, but many recipes use Japanese mayo/Kewpie)
1 TBL seasoned rice vinegar (if you don't have rice vinegar, you can use a mild vinegar like white wine vinegar)
2 tsp soy sauce
1 tsp sugar, more or less (some recipes suggest 2 tsp, but I prefer it less sweet)
2 tsp sesame oil
If you have sesame seeds, you can add 1-2 TBL of them, or ground them up and add them.
Mix everything in a bowl until the sugar has fully dissolved and it has a creamy, tan-colored salad dressing consistency. You really shouldn't taste one overwhelming flavor. It should be a nice balance of all of the ingredients. But of course, that depends on your own personal preferences.
Some people add a little grated ginger to this recipe. You could also add some fresh black pepper, a teaspoon of fresh, chopped garlic or onion, It is very customizable. But start with the basic recipe and go from there.
I eat this on fresh green iceberg lettuce. It is so simple and so good that I don't feel like anything is missing. Because Lettuce + Dressing = LOVE.
Occasionally I will add some baby carrots. Some people put this dressing on soba noodles or cole slaw style sliced, raw cabbage. You could definitely use it as a dipping sauce for all sorts of things: steamed vegetables, cold noodles, proteins...there's really no limit. (*But maybe you shouldn't put it on your breakfast cereal. I wouldn't pour it on ice cream either.)
I'll tell you what would be awesome. Dip some perfectly ripe, avocado slices in this dressing. Now you're talking.
Once made, if there's any left over, it should be refrigerated and used within a week.
*This is a vegetarian recipe, made with egg-based mayonnaise. Vegan mayo could be substituted.
