Gyu Kaku Salad Dressing Recipe

I’ve been making my own salad dressings for years—not only because I prefer to skip the additives found in store-bought dressings, but also because homemade dressing is so quick, easy, and incredibly fresh! That’s why I always wanted to taste different dressings at home.

A few months ago, I bought a Gyu Kaku salad dressing bottle from a supermarket, and I was totally shocked by how good it was. It’s a Japanese salad dressing, and as a chef, I didn’t want to miss recreating this at home to enjoy every day. This particular recipe has become a staple in our home, lovingly referred to as my “everyday” salad dressing.

In this content, you’ll learn how to copycat the Gyu Kaku salad dressing recipe right at home. It’s simple, delicious, and will definitely elevate your salads!

Why People Love This Gyu Kaku Salad Dressing

Gyu Kaku salad dressing is a fan favorite for many reasons. Its unique blend of flavors sets it apart from other dressings. The mix of toasted sesame seeds, rich Kewpie mayo, and tangy rice vinegar creates a taste that’s hard to forget.

People love how versatile this dressing is. It’s not just for salads – it works great as a dip or sauce too. The creamy texture coats greens perfectly, making every bite full of flavor.

Another big draw is how easy it is to make at home. With just a few ingredients, you can whip up a batch that tastes just like the restaurant version. It’s fresher and more cost-effective than buying bottled dressing.

Lastly, this dressing brings a taste of Gyu Kaku’s famous flavors right to your kitchen. It lets you enjoy that restaurant experience at home, any time you want.

What Is in Gyu Kaku Salad Dressing

To make Gyu Kaku salad dressing at home, you’ll need these ingredients:

• Toasted Sesame Seeds (6 tablespoons): Use 80% ground and 20% whole for the best texture. They give a deep, nutty flavor.
• Toasted Sesame Oil (1.5 tablespoons): Enhances the sesame flavor, making the dressing rich.
• Coconut Aminos (1.5 tablespoons): A soy sauce alternative that’s slightly sweeter. You can use regular soy sauce if you prefer.
• Rice Vinegar (1.5 tablespoons): Adds a gentle tanginess that balances the richness.
• Kewpie Mayo (6 tablespoons): The secret to a creamy, smooth texture. This Japanese mayo is essential for the recipe.
• Sugar (1.5 tablespoons, optional): Adjust based on your preference for sweetness.

Recipe Substitutions

If you’re missing an ingredient or looking for alternatives, here are some substitutions you can try:

1. Coconut Aminos: Substitute with regular soy sauce if you don’t have coconut aminos, but keep in mind that it might be less sweet.
2. Rice Vinegar: If you’re out of rice vinegar, apple cider vinegar can be used in a pinch, though the flavor will be slightly different.
3. Kewpie Mayo: While it’s best not to substitute, you could use regular mayo if needed. Just add a pinch of sugar and a drop of rice vinegar to get closer to Kewpie’s taste.

Kitchen Appliances

To make this dressing, you’ll need:

1. Mortar and pestle: For grinding the sesame seeds.
2. Measuring spoons: To get the right amounts of each ingredient.
3. Small jar or bowl: For mixing and storing the dressing.
4. Sharp knife: To slice the cabbage thinly.
5. Cutting board: For prepping your veggies.

How To Make Gyu Kaku Salad Dressing

Step 1 | Grind the Sesame Seeds

Start by toasting your sesame seeds if they aren’t already. Place 6 tablespoons of toasted sesame seeds into a mortar and pestle. Grind them for about a minute. We’re aiming for an 80/20 blend of ground and whole sesame seeds, so don’t pulverize them entirely—you want to keep some texture. Once ground, transfer them to a small jar.

Step 2 | Add the Oils and Coconut Aminos

To the ground sesame seeds, add 1.5 tablespoons of toasted sesame oil and 1.5 tablespoons of coconut aminos. If you prefer, you can use soy sauce, but keep in mind that coconut aminos are naturally sweeter. Give everything a good stir.

Step 3 | Add Rice Vinegar

Pour in 1.5 tablespoons of rice vinegar for that perfect balance of acidity. This will brighten up the dressing and complement the richness of the sesame and mayo.

Step 4 | Incorporate the Kewpie Mayo

Now for the star of the show—6 tablespoons of Kewpie Mayo. Trust me, this Japanese mayo is crucial for that authentic flavor. Other mayos won’t cut it! Stir until the dressing is smooth and creamy.

Step 5 | Sweeten (Optional)

Finally, give your dressing a taste. If you find the coconut aminos sweet enough, you can skip this step. But if you want to add a little extra sweetness, stir in 1.5 tablespoons of sugar.

Step 6 | Serve Your Copycat Gyu Kaku Salad Dressing

The dressing is typically served over thinly sliced cabbage. Slice your cabbage as thin as angel hair pasta to get that restaurant-quality texture. Drizzle the dressing generously over the top, and enjoy!

Recipe Notes

• Toasting sesame seeds: If your seeds aren’t toasted, do this first. It really brings out their flavor.
• Grinding sesame seeds: Don’t overdo it. We want some whole seeds for texture.
• Kewpie mayo: This is key. Other mayos won’t give the same taste.
• Sweetness: Taste before adding sugar. Coconut aminos are already a bit sweet.
• Slicing cabbage: The thinner, the better. It helps the dressing coat each piece perfectly.

Recipe Variations and Additions

Feel free to get creative with your Gyu Kaku salad dressing! Here are some variations:

1. Add Spices: Consider adding a pinch of garlic powder or ginger for an extra kick.
2. Herbs: Fresh herbs like cilantro or green onions can enhance the flavor profile.
3. Different Oils: Try using different oils like olive oil or avocado oil for unique tastes.

Serving Suggestion

This Gyu Kaku salad dressing is super versatile. Here’s how I like to use it:

1. As a Dip: Serve alongside raw veggies like carrots, cucumber, and bell peppers.

2. On Grilled Meats: Drizzle over grilled chicken or beef for a Japanese-inspired flavor.

3. With Noodles: Mix it with cold soba noodles for a refreshing summer dish.

4. Over Rice: Add a spoonful over a warm bowl of steamed rice for an instant flavor boost.

Storage Tips

Refrigeration:

Store your Gyu Kaku salad dressing in an airtight jar in the refrigerator. It will stay fresh for up to a week.

Shake Before Use:

The ingredients may separate over time, so give it a good shake before each use.

Freezing:

It’s not ideal to freeze this dressing due to the mayo, as it may change texture.

Gyu Kaku Salad Dressing Recipe FAQs

1. Can I make this dressing ahead of time?

Yes, you can make this dressing ahead of time. In fact, letting it sit in the fridge for a few hours or overnight can help the flavors meld together even better. Just give it a good shake or stir before using, as some separation might occur.

2. Is this dressing gluten-free?

The gluten-free status of this dressing depends on the soy sauce or coconut aminos you use. Most coconut aminos are gluten-free, but always check the label to be sure. If using soy sauce, look for a gluten-free version. Also, make sure your Kewpie mayo is gluten-free (most are, but it’s good to double-check).

3. Can I make this dressing vegan?

The original recipe isn’t vegan due to the Kewpie mayo, which contains egg yolks. However, you can try making a vegan version by substituting the Kewpie mayo with a vegan mayo alternative. Keep in mind that this will change the flavor profile of the dressing. You might need to adjust the other ingredients to get a similar taste.

4. Can I reduce the amount of oil in this recipe?

The oil in this recipe is important for both flavor and texture. However, if you’re looking to reduce the fat content, you could try reducing the amount of sesame oil slightly. Keep in mind that this will affect the overall flavor and consistency of the dressing. You might need to adjust the other ingredients to maintain a good balance of flavors.

5. Can I make a larger batch of this dressing?

Absolutely! This recipe is easy to scale up if you want to make a larger batch. Simply double or triple all the ingredients, keeping the proportions the same. Just remember that homemade dressings don’t last as long as store-bought ones, so only make as much as you think you’ll use within a week.

Conclusion

Making your own Gyu Kaku salad dressing at home is so rewarding. It’s fresher than anything you can buy, and you control what goes in it. This copycat Gyu Kaku Salad Dressing Recipe brings that amazing restaurant flavor right to your kitchen. It’s perfect for everyday salads, but don’t stop there! Use it as a dip, a sauce, or even a marinade.

The best part? It’s super easy to make. Just a few minutes of prep, and you’ve got a delicious dressing that’ll last all week. So go ahead, give it a try. I bet it’ll become your new favorite too!

Want more great recipes? Follow us on Pinterest for daily inspiration!