hey everyone welcome to pai's kitchen so today i want to share with you a salad dressing recipe
that changed my life yes a bit of an exaggeration i know but it really has in a sense that it has
made me eat way more salad than i ever did before that's because i was never really a green salad
person i don't really like it but it's such a good easy way to add greens to whatever it is
you're having just to have it on the side but i struggled to find a dressing that would make it
enjoyable for me that is until i found this dressing which some of you might be familiar
with it's the kewpie deep roasted sesame dressing and it is so good it makes everything taste good
but for me at least it is hard to find i got to go to like a specialty store and it's quite expensive
so i thought you know i'm going to eat a lot of this this is going to add up so i wonder
if i can decode it and make something that tastes just like this even better
and do it at home on a regular and turns out i was able to do it it's super simple and i'm really
excited to share this with you in case some of you have a new year resolution to eat more salads
all right let's get started so i'm going to start with toasting my sesame seeds i got white sesame
seeds here and i always toast them myself because if it's if you buy the pre-roasted one who knows
how long they've been toasted for so i like to do it fresh in goes my sesame seeds i'm gonna turn on
the heat medium high high if you've got a regular home stove high is totally okay the trick is you
want to keep them moving all the time so that they toast evenly you can also do a mix of black and
white sesame seeds but black sesame seeds have a slightly different flavor that's more intense
so if you like that you can substitute as well you want to toast this darker than you think
we're trying to duplicate deep roasted sesame dressing so not blonde roasted light slow
roasted golden roasted you want deep roasted can i go a little deeper probably but just to be safe i
think i'm gonna no i wanna i wanna i wanna take it a little bit further very very low heat okay
so that's good i'm happy with that i think i've got some nice brown toasted i don't want those
to get burned so i'm gonna just stop it right here and then transfer them to a plate to cool
and now i've got sesame seeds everywhere very nice now if you're making these in advance
you want to keep them in the fridge once they're toasted and that will prevent the oil
from the sesame oil in these in the seeds from going rancid so definitely this is a fridge item
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super easy i'm gonna do this in my modern pencil because i'm thai and we do everything
in our morning pestle so my sesame seeds go in and i want to grind these to release the
aroma but i don't want it completely powderized because i still want to see some whole seeds
in the dressings so i like the grinding motion and if you're going to do this in a coffee grinder
just be mindful not to over grind it you just want to do like quick pulses
and not turn it into tahini so just like this mostly it's kind of powderized but you got some
whole sesame seeds in there first thing first most important is cupi mayo or rather japanese mayo i
should say i guess they do come in other brands so this is a japanese mayo that comes in this iconic
packaging and it's like when you buy it it'll be like this tube in a plastic bag and it is a mayo
that does taste a little bit different from like the traditional western style mayo so it does make
a difference could you do it without it you can but it's not going to taste the same just fyi so
that goes in and you can if you want like a richer creamier dressing you can add a little bit more
mayo and then some rice vinegar make sure this is plain rice vinegar not the seasoned sushi vinegar
and then i've got some soy sauce and i'm using japanese soy sauce to stick with theme i have some
see i've got all these things that look just like beige liquids and i have no idea which is which
so this is mirin okay mirin so mirin let me just um add it first and then i'll show you
mirin is a japanese sweet cooking wine and i just want to add a note about choosing mirin if at all
possible you want to find a mirin that doesn't have syrup or sugar or like corn syrup added to
it because there's a lot like most of the cheap mirin it's just mostly corn syrup and you're not
really adding too much flavor you might as well just use sugar in that case but if you find mirin
that contains only rice salt water and koji which is the the fungus that that ferments
it into a mirin that would be better it'd be more flavorful it's not just going to be like
syrup if you can't find this you can totally just skip it you might need just a little bit
more sweetener but it's not a big deal okay and then i have some honey so honey is just
my sweetener of choice you can use brown sugar the original cupi actually uses brown sugar but
i'm going to use honey my husband was on keto for a little while and we use stevia which also
worked if you want to go low sugar and then i've got toasted sesame oil to boost the sesame flavor
and then finally just some neutral flavored oil so i'm using avocado oil here you can use canola oil
if you're going to use olive oil which you could olive oil has a flavor so it's going to affect
how this tastes so if you're gonna go with that i would not do extra virgin which has a very strong
flavor maybe just do like a regular olive oil or maybe one of those that's mixed olive oil mixed
with canola oil so something that's not too strong and that's it and then now oh and a little bit of
white black pepper which is just my own thing here you can do white pepper you don't have to
add any pepper at all it's just something that i like to add and then it's time for the mini whisk
yay just give that a good whisk and this dressing because it's homemade it doesn't have the gums and
things that helps prevent it from splitting so after you store it for a while it will separate
so you just need to shake it up right before you use it here's the most important part you
want to taste it using a tiny spoon and if this is your first time making it i would even go
as far as saying taste it with some vegetables like take a salad leaf dip it in see what it
tastes like on vegetables because it can be hard to you know know what this means once it goes on
the vegetable once you've made it a few times and you kind of know what you're looking for
oh so good okay what we're going to do now i'm going to taste on the salad and i'm going to do
a side-by-side comparison between mine and the bottle stuff and see what we find out
all right so we're going to do a side-by-side comparison so here's my dressing what it looks
like and then let's see what the cubie looks like oh it's quite similar it's better emulsified
that's because they add um then then gum in it which we didn't so it's going to be more
like a little bit thicker a little bit more viscous you can kind of tell okay i'm going
to give it a taste one straight up i think it's a little it's even deeper toasted than we have it
we have more sesame seeds in our dressing
which is something we can do at home because we don't have to worry too much about cost
but otherwise it's quite similar but but i really do feel our homemade one is a richer sesame flavor
oh but it's so close okay i'm gonna try it on a salad and we'll go one thing about salad that's
my biggest pet peeve is all these leaves that are like long and makes it you know makes the
eating of it not graceful because it's like on your cheek everywhere so when i make a salad i
like to just go and look for the long leaves and make sure like something like this you know like
how do you gracefully put this in your mouth you can't so i like to go and actually take the time
to tear them in yes then how look at this thing what am i a rabbit and this recipe doesn't make
very much because i don't like to have dressing just sitting in my fridge for too long but you can
scale it up proportionately as many times as you want nothing changes just multiply everything and
i do like to eat salad with chopsticks i feel like i have better control of all the leaves this way
ah smells so good
oh man a salad that's actually delicious it's just sort of the perfect balance of vinegary
salty a little bit sweet and not too creamy this is going to be so good on just about any kind of
leaves these salad leaves that you decide to put on or again try it as a dink so the recipe as
always will be on hot thai kitchen dot com if you make it i definitely want to see a photo you can
tag me at hot thai kitchen on facebook twitter and instagram and if you haven't subscribed to
the show make sure you do so you don't miss an episode and a special thanks to all of our patreon
supporters who help support the show thank you as always for watching and i will see you next time