Toasted Sesame Asian Dressing:
1/3 cup canola or vegetable oil
2 tsp sesame oil
1/3 cup Dark Soy Sauce
1/3 cup Rice Vinegar
1/3 cup water
1/4 tsp onion powder
1 TBSP lemon juice
1 to 2 tsp freshly minced garlic (to taste) [1/2-1 tsp garlic powder]
1/2 tsp ginger powder
1/4 cup sugar [or 1/2 cup orange marmalade *what I use*]
1 TBSP cornstarch
2 tsp sesame seeds, toasted*
*To toast sesame seeds, put them on a dry cookie sheet in Preheated oven that’s 350°F.
Arrange seeds in a single layer on a sheet pan. Toast in the oven for 4 minutes, toss, then toast for an additional 3 or minutes [WATCH CAREFULLY], or until golden. Remove from pan to cool.
Prepare the dressing in a blender if using fresh diced ingredients. Then pour into small sauce pan.
I use powders and simply add all ingredients into the small sauce pan and stir with a wire whisk.
Whisk well [quickly for about 15 seconds] to thoroughly combine.
Bring to a medium boil until the dressing is thickened, stirring frequently (about 5 minutes works just dandy)
Let stand for 15 to 30 minutes to allow the flavors to develop and let cool.
Covered tightly, it keeps well in fridge for up to 2 months.
Covered tightly, it keeps well in fridge for up to 2 months.