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Author Notes: I went to high school and college in Honolulu and developed a taste for Pacific Rim and Pan Asian foods. In Hawaii, they seem to put a little sugar in everything, which seems natural because its a common ingredient in many Korean, Japanese and Chinese savory dishes. At first glance, you might be tempted to pass this recipe by, thinking it too simple to be really special. But would you ever be wrong! This amazing concoction is the creation of fellow islander, Sam Choy, dubbed by Emeril Lagasse "The Godfather of Hawaiian Cuisine." Sam recommends using it in his salads that feature marinated fish to add another layer of flavor. But it can also be used to elevate a simple tossed green salad into something special. —JohnL
Makes one generous cup
cup mayonnaise (I use Hellman's)
teaspoons soy sauce (regular Kikkoman is fine) 8 tsp is 2 TB + 2 tsp
tablespoon black sesame seeds (Sam doesn't specify, but I use roasted)
teaspoon Asian sesame oil
pinch of white pepper
- Whisk together all ingredients until well blended. If too thick, you can add drops of water until you get the consistency you like, but beyond the 2 teaspoons in the recipe, be careful mot to go too far. Remember, its supposed to be creamy. I would not add more than one additional teaspoon.
- Sam's original recipe was for a large batch. The measurements are: 3 cups mayo, 1/2 cup soy sauce, 3/4 cup sugar, 1/4 tsp white pepper, 1 1/2 TB black sesame seeds, 1 TB sesame oil.