Cucumber with Sesame Vinegar Dressing

I tried to recreate a side dish that I ate in a Benitora gyoza dumpling restaurant.I changed the tool for pounding from a knife to a rolling pin (users were rightly saying that it's dangerous!). I used a small rolling pin that I would normally use to roll out gyoza dumpling wrappers. Recipe by Setsubunhijiki

This came to me when I was nibbling on a cucumber after taking a bath, because I didn't have any dessert on hand.Just chill it very well in the refrigerator!!Slice the cucumbers very thinly.Use whatever ponzu sauce you like, but I recommend one that has yuzu in it. It's really good.If you are using regular ponzu sauce, you may want to add a little sugar. For 2 servings. Recipe by Ponzu shokunin nao

I had a cucumber salad just like this (or at least I tried!) at a local Thai restaurant. I tried to recreate the flavor but used pb2 powder to cut back on calories. I'm very happy with the results!! Add diced cooked chicken to make it a meal.

I made this since I wanted to use up my Chinese cabbage and chikuwa.Grinding the sesame seeds will make the dish more aromatic. Of course, you can use pre-ground sesame seeds.This recipe uses a method of salting, then squeezing the Chinese cabbage and carrots without washing them first. Apparently this seals in the flavors. Recipe by emakatu.

I wanted to eat my homegrown myoga ginger like this. I prepared our family's usual microwaved eggplant dish with our favorite flavors.I used large eggplants. If you use thin ones, you may have to use two or three.Heat the eggplant until soft, so that the flavors absorb well. Recipe by KT121

I made this when I was out of dressing. It was really good, so I've been relying on it ever since.This is also good with mizuna greens or green bell peppers instead of cucumber.If you leave it standing for too long the tofu will start to exude moisture, so I recommend making it just before you plan to eat it. For 2 servings. Recipe by naganyo

This is a variation of my sesame sauce recipeThere are 2 main points! Only add a little bit of water. The vinegary flavor will soften and become mild.The second point is the miso! Using miso increases the richness and the flavor. Recipe by Heartful Kitchen Rei

I love salad.I tried out this easy recipe with ingredients on hand, so I could plenty of salad.Since the cabbage tends to get watery, mix in the dressing right before serving. Recipe by Kokoa77

#porunmundomejor #menosde15minutos #recetasparanovatos Con tanta lluvia y el clima tan benigno que hemos tenido, mi jardín de hierbas está convirtiéndose en maleza, todas las plantas están enormes. Hoy decidí aprovechar las hojas de menta para una rica y nutritiva ensalada de pepino, que está baratísimo, en plena temporada. Si no consigues menta, puedes usar hierbabuena. #saludable #cuidatusalud #DASH

I wanted to make a bangbangji like dish, so I came up with this. Now it's part of our family's regular rotation.There's nothing to this recipe. Just be careful not to overcook the chicken tenders. For 2 servings. Recipe by Chiton

Coffee creamer that you bring home, but don't use: It's troublesome to refuse it when offered, but then again it's a waste to throw away. So I decided to use it in a dressing.Alternative name for this recipe: "Sesame Dressing (For Ku-chan)"My son loves this dressing.It's convenient if you use coffee creamer which holds 5 ml in each container.It tastes even better if you lightly toast the sesame seeds before grinding.Mix the dressing every time before use. Recipe by Team yokin

This is a make-ahead, keep in stock version of the dressing used in, Cabbage and Corn Salad. I got a request for a bigger amount version, so here it is.You can keep this in the refrigerator for about a week. Please use it up within that time if possible.I was able to keep it without it splitting for more than a week. (I just kept it in an ordinary container covered with plastic wrap.) For 2 servings x 5 times (10 servings). Recipe by Kokoa77

This is a recipe I know is widespread and loved by many. This is just the way I was always taught to make it. The amounts of each ingredient for the "dressing" really just depend on how many cukes you have and how big they are, so I'm not listing amounts in the ingredients, but instead telling how much of each I used for this particular batch.

This is a variation of a recipe a friend of mine taught me.Slice the onion thinly so that it works well as part of the dressing.You can use tataki (bashed) cucumber instead of jabara cucumber.Sweet onions have lots of moisture, so be a bit generous with the salt. For 2 servings. Recipe by nekoland

This is very easy and quick recipe. Adjust the sweetness and saltness of the sesame dressing. We can enjoy this both while they are hot and after getting them cool.

I came up with this menu to enter into a contest, with a particular emphasis on food that helps to make skin beautiful.Grind up the sesame seeds after toasting them for the best flavor. By grinding the seeds well, you increase their nutrition value, since they become easier to digest! You can also use this dressing for goma-ae (vegetables etc. with sesame sauce) dishes! For 2 to 3 servings. Recipe by iano

レシピ本掲載＆レポ2400件大感謝♡忙しい朝のお弁当やもう一品欲しい時に是非♪

I remade the classic spinach and sesame dressing side dish with radish leaves instead.Boil the leaves until it they're chewy, then quickly cool with cold water to retain the vibrant color. Recipe by lilac

I wanted to make a light and refreshing salad!Use plenty of shiso leaves. For 2 servings. Recipe by Teroron

This is an easy recipe using bean sprouts, which tend to sit in the fridge as leftovers.Please make sure not to boil the bean sprouts for too long. Recipe by Macrobi chef

There are many recipes for sesame dressing, but this is my favorite.You can use 2 tablespoons of mayonnaise instead of 1 and omit the yogurt. You can reduce the amount of sugar. Recipe by noamanma

I made this since it has gotten slightly warmer, and I wanted to eat something refreshing. More like, I just used what was left in the fridge ( _ ; . It was Friday night and I was tired, and this was all I had for dinner, so I made it filling by adding rice . My boyfriend thought it was chirashi sushi and ate it happily I thought it wouldn't be enough, but I had croquettes too (frozen), so maybe that is why he didn't complain! For 2 servings. Recipe by ochikeron

I just threw together what I had in my fridge.If you boil the egg in the rice cooker while making rice, it'll reduce the amount of washing up and be environmentally friendly. Recipe by noamanma

I love sesame dressings! I used golden sesame seeds but feel free to use white or black ones if you prefer.You can whip this up really quickly in the microwave and the food will still retain its nutrients. I used a microwave set at 700 W. For 3 servings. Recipe by Kanon mama ('-'*)

Years ago I made Chinese chicken salad, with this dressing, for my best friend Danny. He flipped for it. For years he wouldn't let me share the recipe with anyone, calling it our "secret sauce," with big dreams of bottling & selling it and getting rich. LOL. Another friend I served it to actually licked her plate when she was done eating the salad! And I've caught a few people slamming shots of this dressing. I kid you not -- it's that good!

The sesame oil makes this dish!Using fresh wakame or salted wakame will make it even more delicious. If you like, add grated garlic or yuzu citrus peel. Kamaboko has a savory flavor, so you don't even have to season with dashi. For 4 servings. Recipe by LaLaHappy1

Japanese seaweed salad with sesame and miso dressing is a quick and very refreshing recipe which is perfect to eat during the hot summer weather. I will share with you two different ways to prepare this salad. One with Japanese mustard greens (mizuna); and one with cucumber, red leaf lettuce and tomato.35 years ago in Japan, I was introduced to the Japanese seaweed salad(Kaisou Sarada in Japanese) and fell in love with this dish. An authentic Japanese seaweed salad is not the same as those you get in the Japanese restaurant in the State. If you’ve ever had it, it actually tastes so much better.Video instruction: youtu.be/6XfgAMoe_Gs

My husband brought home a lot of mizuna greens from his parents' house, so I wanted to eat them up while they were still fresh.I used umeboshi that were soft and a little sweet.If you crush the sesame seeds between your fingertips while mixing them into the sauce, it brings out the aroma. For 2 servings. Recipe by *Anna*

A summery salad with a sweet, spicy, and tangy dressing and all the texture. Don't let the amount of ingredients or prep put you off, this one is definitely worth a try!

My twist on the ubiquitous, mildly mysterious, always delicious Japanese restaurant orange salad dressing. :)