Don Don Donki Salad Dressing
Cori Riska
This is a 15-minute orange shrimp salad. It was made so quickly because I used ready-to-eat cooked shrimps (prawns). There was also an over supply of mandarin oranges at home this year as we received many as gifts during the Chinese New Year. The mandarin orange pairs really well with the shrimps for a refreshing citrusy flavour. This makes a nice salad for sharing, or a light low-carb meal for one.
SHORT-CUT: COOKED SHRIMP
Cooked shrimps: I found this gem bag of cooked shrimps at Don Don Donki. The shrimps are cooked, peeled and (largely) deveined. And they are tasty too by my standard! According to their cute advert, you just have to thaw them and they are ready to eat. These shrimps are ideal for salad, spaghetti & fried rice. This is such a big convenience, enabling me to make more shrimp salads and dishes which you will see more on the blog from now. Outside of Don Don Donki, you can find such cooked & shelled shrimps at shops specialising in frozen seafood products. The frozen seafood section of the larger supermarkets also usually carry one or two brands of such cooked shrimps too.
The orange soy salad dressing took only a minute to make. I used my single-serving salad sauce bottle which I bought from Daiso. It is so cool because it came with measurement markings. As I craved for something savoury, I used a soy & sesame oil as a base, mixed with orange juice. If you want a less savoury version without soy sauce, you can check out my orange vinaigrette recipe instead.
This recipe is a classic salad dressing that's super popular in Japan, and for good reason. You can put it on a piece of cardboard and it'll be delicious. In Japan, often times it's served simply on shredded cabbage. A pile of cabbage. Yep, that's how good it is.
This is my attempt to recreate the popular Kewpie brand "Deep Roasted Sesame Dressing." My Japanese friend recommended it, and we got hooked after the first try, and I wanted to recreate it as it's not easy to find here in Vancouver.
My version is very close to the real thing taste-wise, the only noticeable difference is mine is a bit less viscous since I don't add the xanthan gum that's in the original. I also add black pepper which I prefer.
In Japan this dressing is also used as a dipping sauce for their hot pot (shabu shabu). As I said, it's good on anything! If you want to try making a hot pot, check out my classic hot pot recipe and simply use this dressing instead of (or in addition to) the Thai style dipping sauce.
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Yes! I've made this a few times, tripling the recipe to fill a mason jar. It's less authentic, but I think it works great with any mayo (I try to avoid gums and flavorings). You can always give it a dash of msg, hehe. Also, I use vermouth instead of mirin cuz I have it already for cooking, and again, very yummy! Thanks Pailin!
wow, I came here to find an easy recipe so I would not be tempted to go out and buy dressing at the Japenese restaurant her for .85 cents a tablespoon..........but I do not keep most of these things here in my huge already full kitchen......wow, it seems that it would be hard to mix these 9 ingredients spending lots of time and making a big mess and expenditure to have dressing for 5-7 days........wow, wish it was not this very hard.......so sorry
If you cook asian meals frequently you will have almost all of these ingredients in your cupboard. Totally exceeded my expectations for a quick and easy dressing, way better than the store version - and in the long run a lot cheaper too!
Hi! if you're referring to the toasted sesame oil (dark brown version) I think it will be too overpowering. If you're referring to untoasted sesame oil that is light in colour, then that should be fine. You want something relatively neutral in flavour.
In this circumstance no - generally shiaoxing cooking wine has a much stronger chinese-favoured flavour profile (suitable for Chinese dishes and stir fry). Instead I would recommend using a dry white wine (no oaked Chardonnay) I have done this in the past & it has worked quite well.
Oh my gosh I am SO HAPPY right now!! Our Costco no longer carries this dressing, or is out of it at the moment, I don't know. But I immediately knew there had to be a copycat somewhere. So thank you!! I made this and it's just like the Kewpie sesame dressing but even better. It's thinner than I would like but hopefully it'll thicken up a little in the fridge. It's gonna go fast and I'll have to at least double the recipe next time I make it.
so happy to see this as I'm just finishing up my bottle of Kewpie Sesame salad dressing -- it is indeed addictive, but I *knew* I could make it myself, and seeing that YOU have a recipe for it made me trust it immediately. your recipes never let me down!
This is so doable. Made it, love it. Bets of all, since you roast the sesame seeds yourself, you can decide how deep you want that roast flavor to be. And of course, while you're at it, you can redirect the flavoring with your own additions.
Really appreciate this. I had to make a few changes, several due to ingredient availability in UK. I added large heaped tablespoon of dijon mustard, a truck my hubby tumbled on. It adds a great layer without being a spicy hit. More vinegar, 1T grated ginger and 1 clove garlic. Then i added palm sugar to balance it (sweeter didn't really help) but in part that was bc I only had regular mayo.
I also substituted tahini because we were out of sesame seeds. Second time, having read about really roasting the seeds dark,I tried frying/ roasting the thing in a cast iron pan. Had to keep stirring and flattening the clumps and flipping them, then added 1/2c sesame seed oil. Rather stunned but it worked really well, adding great flavour and depth.
I had this with shredded/ thin strips of Chinese cabbage, cucumber, carrot, sweet peppers and glass noodles. Topped soy cashews ( whole nuts dry fried then a touch of butter, then 1/4 c soy sauce boiled until completely coating nuts.
From grandparents to 4-year old, all 3 generations in my family are crazy about this delicious dressing. We also use it as a dipping sauce and to dress steamed vegetables. I've given it as a home-made gift and recipients were more than enthusiastic. I even caught my husband at the frig with the door open, taking a sip straight from the bottle, it's that good!
Unfortunately, this is the very first of your recipes I really did not like at all. I don't know if I made a mistake somewhere, but I ended up throwing my salad away and cooking one of your curries which was MUCH better...
I've made this several times, but now am subbing in Swerve for sugar to make it keto. I also have to do these variations: Dry white wine + Swerve for the Mirin; Mayo + rice vinegar + Swerve for the Japanese mayo; and for the honey or brown sugar - just more Swerve. It turned out great and I LOVE this salad dressing. Just like you said Pai, it makes you want to eat salad all the time!! Great recipe, thanks!!
OMG this salad dressing is life changing! I substituted half of the soy sauce with ponzu sauce and it was hands down the best dressing that ever came out of my kitchen! Thank you so much Pailin for this amazing recipe!
my family live on kewpie sesame seed dressing for several years already. we just love it and so easy to find in asia. unfortunately now we live in europe and buying that dressing become so expensive. i will definitely try this. looks yummy, so thanks
I've just made it a second time with a bit more roasted seeds and mayo but same quantities for other ingredients and I think it tastes even better. Maybe I also roasted the seeds a bit darker than the first time. Used waitrose mayo.
I happen to be a Mayonnaise hater like Karen! There another Kewpie sauce - Sesame Soja Sauce is without Mayonnaise! Actually it is made by Kewpie Thailand, for me it is even better than the original japanese version! I would LOVE you could decode it for the mayonnaise haters like us! And I promise you will love it as well! It is not so thick like the orignal version and not so heavy either. A sauce that I could eat all days!
I have a ridiculous question. This looks great and I want to try it, but I hate (and I mean HAAAAAATE) mayonnaise with a deep, entrenched, full-body-and-soul loathing. It's been twenty years, this is 100% not going to change. Is there anything I can substitute for it?
Potato and egg salad is a classic comfort food, and my version combines the creamy texture of potatoes with crunchy cucumbers and savory ham to level up the classic potato salad recipe. Adding boiled eggs not only boosts the protein but also makes it hearty enough to enjoy on its own or sandwiched between slices of bread. Whether you're looking for a perfect summer picnic dish or a versatile side, this homemade potato salad with eggs will not disappoint.
You first want to wash and peel your spuds (you can leave them unpeeled if you like potato skins). Be sure to keep them submerged in water, so they don't discolor. Cut them into -inch sized pieces. They don't have to be perfect since they're going to get mashed up, but you want to get them to roughly the same size, so they cook through at the same rate. Put the cut potatoes into a pot of cold water.
When the water comes to a boil, turn down the heat to maintain a simmer and cook the spuds until they are fall-apart tender. This will take about fifteen minutes. Slightly overcooking the potatoes is the key to a creamy potato salad, but be careful you don't have the heat up too high, or they'll disintegrate in the boiling water.
While they cook, you want to slice up your cucumbers, chop the onions, and salt them. This will cause them to release excess moisture, keeping your salad from getting watery. It will also mellow out the onions' pungency.
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