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
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!
Notes
* For a better emulsion, use a milk frother or small electric whisk to combine the oil with the other ingredients.
Always use toasted (roasted) sesame oil for proper flavor.
If you don't have leftover liquid dashi, mix the same amount of water with a small pinch of dashi granules.
When fresh yuzu isn't available, skip the zest and use bottled yuzu juice as a substitute. Use 1 tbsp of bottled yuzu juice for each yuzu, then taste and adjust as necessary.
Store the dressing in an airtight container in the fridge for up to 2 weeks, but do not freeze. Shake well before use.
Make a full or double batch for weekly meal prep and refrigerate it for easy use.
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