Wafu Dressing (Japanese Salad Dressing)
Wafu Dressing (Japanese Salad Dressing) - kvalifood.com
Wafu dressing is a light Japanese vinaigrette made from equal parts soy sauce, rice vinegar, and neutral oil, with grated onion and a touch of sugar. It has a thinner body than Western dressings – the lighter texture is the whole point.
Makes ca. 150 ml
Ingredients
- 3 tbsp soy sauce
- 3 tbsp rice vinegar, unseasoned
- 3 tbsp neutral oil (sunflower, canola, or grapeseed)
- 2 tsp sugar
- 1 tbsp onion, finely grated
- 1 tsp fresh ginger, finely grated (optional)
- 1 tsp toasted white sesame seeds
- black pepper, to taste
Directions
- Grate the onion on the fine side of a box grater or microplane. If using ginger, grate it the same way.
- Combine the soy sauce, rice vinegar, oil, and sugar in a jar or small bowl. Whisk or shake until the sugar dissolves.
- Add the grated onion, ginger (if using), sesame seeds, and black pepper. Mix well.
- Let sit for 5 minutes before serving to let the onion flavor mellow and infuse.
Notes
- The 1:1:1 ratio of soy, vinegar, and oil is what makes this distinctly Japanese. Do not increase the oil.
- Both grated onion and finely minced shallot work. Grated onion is more traditional.
- Ginger is not in the most traditional versions but common in modern takes. Listed as optional.
- Do not use sesame oil – that makes it Chinese-style (chuka). Keep it neutral oil.
- Good on green salads, sliced tomatoes, tofu, steamed vegetables, grilled chicken or fish.
- Keeps 7-10 days refrigerated. Shake or whisk before each use – it separates naturally.
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