4 Ways to Use Momo Dressing

Masaki and Yukimi Momose sell their dressing in person at farmers markets around the city. Here’s what to make with it.

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Using produce from the farmers market across from his apartment, Momose started blending salad dressings at his first New York home in Kips Bay. Photo credit: Cayla Zahoran

In our current issue, we profile Momo Dressing: Japanese-inspired sauces made in Sunset Park by Masaki Momose and his wife, Yukimi.

Made in small batches with locally sourced ingredients, Momo Dressings lend fresh flavors to more than just salads. The East-meets-West blends, which you can find at Whole Foods or your neighborhood boutique grocer, pair well with a variety of dishes.

We encourage you to dream up your own ways to use these sauces. For some inspiration, we worked with Momose to craft four recipes to get you started:

1. Salmon with Ginger Dressing Glaze

Their ginger dressing features organic carrots, apples, onion, organic white miso and basil. It boasts a refreshing, subtly tart flavor that beautifully complements the salmon.

Makes one serving

½ pound salmon
⅓ cup Momo ginger dressing
2 teaspoons soy sauce
⅓ teaspoon sesame oil (hot chili sesame oil or regular)

Mix the dressing, soy sauce and sesame oil in a bowl and pour ¾ of the mixture onto the salmon. Set aside the remainder of the sauce in the fridge. Marinate the salmon in the mixture for 2 to 3 hours on a dish or in a plastic bag.

Bake the salmon for 12 to 15 minutes at 425°. Once finished, take the salmon out and pour the remaining ¼ of the sauce mixture over the salmon. Wait 5 minutes before serving. We suggest pairing with kale, asparagus, mixed greens or seaweed salad.

2. Sesame and Miso Tofu

Momo’s sesame dressing has a strong flavor and is slightly smoky. Made with oven-roasted sesame seeds, organic carrots, apples, onions, brown sugar, sesame oil and egg yolk, the dressing has a bold aroma with a hint of sweetness. Momose says that he hopes customers will “enjoy [the dressing] by … nose,” as fragrance-testing played a key role in the recipe development process.

Makes 2 servings

1 packet of extra-firm tofu
¾ cup Momo sesame dressing
½ teaspoon miso paste
2 teaspoons sesame oil
Salt to taste

Cut tofu into slabs that are about ½ inch thick. Place the pieces on a large plate between 2 sheets of paper towels for 30 minutes to dry out the tofu.

Meanwhile, make the sauce by mixing the sesame dressing, miso paste and sesame oil. Whisk until the mixture is smooth. Preheat the oven to 400°. Spray oil on a baking tray, and transfer tofu pieces onto the tray. Sprinkle salt on them. Bake for 30 to 40 minutes, depending on the size and shape of your pieces (the more time the bigger). When done, the pieces should look golden brown and slightly crispy at the edges. Take the tofu out.

In a pan, heat the sauce mixture on medium-low heat for 30 to 45 seconds. Then add the tofu pieces and simmer uncovered for 4 to 5 minutes. Serve immediately over steamed rice or vegetables.

3. Tostadas with Basil Dressing

Momo’s basil dressing benefits from the company’s relationship with its neighbor, Gotham Greens. Momose says that the farmers at Gotham Greens “pick basil every morning. Therefore, when we receive a bunch of basil from [them], it is always very fresh.” In fact, basil dressings are produced within 24 hours of receiving an order!

Makes two servings
½ cup of Momo basil dressing
4 corn tortilllas
½ pound Brussels sprouts
1 ear fresh corn
2 handfuls raw kale
¼ red onion
½ avocado
8 cherry tomatoes

One at a time, fry the tortillas over medium-high in about ½ inch of oil for about a minute each. Place the crispy tortillas on top of a paper towel.

Boil water and cook corn on medium heat for 10 to 12 minutes. When finished, rinse under cold water. Chop the red onion into small pieces and place into a large bowl. Remove the fibrous stems from the kale leaves by cutting along the rib. Shred the Brussels sprouts and kale leaves. Cut the cherry tomatoes in half. Trim the kernels of corn off the cob. Cut the avocado into cubes. Add all ingredients into the bowl and toss with basil dressing.

Serve on top of crispy tortillas. Drizzle additional dressing on top if you like. The tostadas pair well with grilled shrimp, chicken or another protein of your choice.

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Scallops pair well with Momo’s shiso dressing. Photo credit: Christine Huang

4. Seared Shiso Scallops

Shiso, a popular Japanese herb in the mint family, is often paired with seafood in Japanese cuisine — most notably with sashimi. Momo’s non-oil shiso dressing transforms the iconic herb with apple, sweet onion, agave nectar and lemon juice. Its bright, nuanced flavor steals the show in every dish.

Makes 1 serving

4 fresh sea scallops
Momo shiso dressing
Salt and pepper to taste

Pat fresh or defrosted scallops dry with a towel. Heat oil in a grill pan or griddle for about a minute until it smokes. Turn the heat down to medium-high, and place scallops on the pan, leaving some space between each one. Cook until one side is lightly browned. Sprinkle salt and pepper over the scallops. Flip over and lightly brown the other side. Continue cooking the scallops, flipping sides occasionally, until thoroughly cooked (about 8 to 10 minutes depending on taste).

Remove scallops from pan and pour 1 teaspoon of the dressing on each scallop.

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Christine Huang

Christine Huang is a freelance writer covering food, lifestyle and culture. Her work has also appeared in Honest Cooking, Eco Cult, Illumine Magazine and more.