This homemade salad dressing is loaded with umami flavors! With toasted sesame oil, shiitake mushrooms and tamari soy sauce in a tasty vinaigrette, give your salads a zesty Asian flavor zing! Makes 1 3/4 cup dressing.
1/4teaspoonxanthan gum powder, optional (see note)
Put the mushrooms in a small bowl and cover with boiling water. Let soak until the mushrooms are soft, 10 to 20 minutes. Toast the sesame seeds in a small skillet, stirring until they are golden in color. Remove from the heat so they don’t burn.
Drain the mushrooms, reserving 3 tablespoons of the soaking water. Trim and discard the stem; chop the mushrooms.
In a blender jar, put the oil, vinegar, soy sauce, reserved soaking water, sesame oil, the chopped mushrooms and xanthan gum, if using. Whir about 10 seconds, just until the mushrooms are tiny pieces. Add the toasted sesame seeds and blend a few seconds more.
Store in a glass jar, refrigerated.
Xanthan gum is an optional ingredient--definitely not crucial to the dressing's flavor. I often add it to my homemade dressing to make the pour more viscous, less watery.