Wafu Dressing (Japanese Salad Dressing)

March 22, 2015

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.