Tired of drowning your salads in the same dressing until even the greens sigh back at you? This soy-based wafu dressing is what you might be missing out. Tangy, savory, and impossibly addictive on every green.
I love Japanese carrot dressing and shiso dressing, but this tops all the Japanese dressings I’ve made in terms of ease and being able to eat salad endlessly. Ready to try it?
Soy Wafu Dressing
Recipe Snapshot
- What is it? Umami-Rich Soy-Sesame Wafu Dressing with Yuzu and Dashi
- Flavor profile: Nutty, Tangy, Umami-Rich
- Why you’ll love this recipe: It feels like the kind of versatile, reliable dressing you keep in the fridge and reach for on low-effort days.
- Must-haves: Japanese soy sauce, Yuzu (or citrus zest + juice), Toasted sesame oil
- Skill Level: Easy (Just Mix!)
- Suitable for Meal Prep? Yes!
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What is Wafu Dressing?
Wafu dressing (和風ドレッシング) is a salad dressing that’s typically made with a soy sauce-based vinaigrette. Along with soy sauce, it contains vinegar and some kind of oil.
In Japan, “wafu (和風)” simply means Japanese-style, so the term can cover everything from the classic soy-based version to creamy, nutty blends like goma dressing or very citrusy options like ponzu dressing. This recipe focuses on the soy-forward vinaigrette with gentle sweetness and a touch of umami.
To make it truly shine at home, I layered in ground sesame for nuttiness, a bit of dashi for depth, and a splash of yuzu for brightness. It’s fast, flexible, and exactly the kind of dressing you’ll want to keep in a mason jar for easy weeknight wins.
Wafu Dressing Ingredients
- Sesame Oil (toasted/roasted): Extremely important element to create crave-worthy quality with the aroma & flavor. You’ll find 100% pure toasted sesame oil at mainstream stores and at Asian markets.
- Sugar: A touch of sweetness rounds the soy and citrus so the dressing tastes balanced. Look for quick-dissolving options. Superfine (often labeled “baker’s” or “caster”)-or just use regular granulated, both easy finds at big grocers.
- Yuzu: Zest and juice bring a head-turning perfume. Fresh yuzu is a seasonal specialty, but bottled yuzu juice is often available year-round at Asian groceries. No yuzu? Use bottled yuzu juice, or mix lemon and orange (1:1) for a bright, friendly stand-in.
Customization
- Extra Ground Sesame Seeds: Doubling the amount deepens the nutty aroma and gives the dressing a richer.
- Increased Yuzu (or Lemon) Juice: Adding a little more citrus juice makes the acidity brighter and fresher.
- Reduced Citrus Zest: Using less zest softens any bitterness and creates a rounder, smoother overall flavor.
- Pinch of Ichimi Togarashi: Just a small pinch brings a clean, Japanese-style heat.
- Few Drops of Fresh Grated Ginger: This doesn’t add much spiciness but sharpens the aroma, giving the dressing a crisp, lively finish.
- Tiny Amount of Grated Garlic: A trace (about the tip of a fingernail) is enough to add a subtle punch without making the garlic dominate.
- A Few Grinds of Black Pepper: Adds a refreshing snap and a slightly more mature, savory edge to the dressing.
Have trouble finding Japanese ingredients? Check out my ultimate guide to Japanese ingredient substitutes!
Storage & Meal Prep
Fridge: Airtight container, up to 2 weeks.
Freezer: Not recommended.
Meal Prep: You can make a full batch (or double/triple) ahead and refrigerate it for the week.
Wafu Dressing FAQ
Dashi isn’t mandatory, but it adds that soft, savory depth you notice in restaurant dressings. If you don’t have it, water works fine. The dressing will simply taste cleaner and lighter. For a quick solution, instant dashi granules are totally acceptable.
A single good-quality koikuchi (regular Japanese soy sauce) covers almost all Japanese cooking, including this dressing. Brands like Kikkoman or Yamasa are easy to find at any U.S. grocery store, so you don’t need anything special or pricey.
Not at all. Bottled yuzu juice, or even a 50/50 mix of lemon and orange, still gives you that bright, restaurant-like pop. Fresh yuzu is a bonus, not a requirement.
More Japanese Salad Recipes
Ready to add more variety? Browse through my complete guide to Japanese salads and discover refreshing combinations!
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Wafu Dressing (Japanese Soy Based Salad Dressing)
Ingredients
- 2 tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp rice vinegar or slightly less apple cider or white vinegar
- 1 tbsp dashi stock (liquid, not powder) or water with a pinch of dashi granules, or water
- 1 tsp toasted white sesame seeds
- 1 tbsp ground sesame seeds
- 1 tsp sugar fine or easy-dissolving type
- 1 yuzu or zest + juice of lemon/orange as substitute
- 1 tbsp toasted sesame oil
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- In a bowl, add 2 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp rice vinegar, 1 tbsp dashi stock, 1 tsp toasted white sesame seeds, 1 tbsp ground sesame seeds, and 1 tsp sugar. Mix well.
- Grate the zest and squeeze the juice of 1 yuzu into the bowl and mix vigorously.
- Gradually pour in 1 tbsp toasted sesame oil down the edge of the bowl while whisking vigorously.*
- Transfer to a pourable container and enjoy with your favorite salads!
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