re: Japanese Noodle Salad (Mikimoto)

Really no ratio that I've been using, but I use both the mayo and sesame oil SPARINGLY. Just mix all of the other ingredients that you're using together (I forgot to tell you I omit carrots), then I put just a dap of mayo to bind it. Try to use as little as possible, because when you add the sesame oil it's going to start to thin the mayo.

Also use the sesame oil SPARINGLY. I literally drip it just drops at a time. The sesame oil is really a seasoning, not a substantive ingredient. It should be the accent to your other ingredients that puts the whole thing over the top.

I use Blue Plate Mayo, nothing off the wall.