Quick & Easy Japanese Salad Dressing Recipe

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Quick & Easy Japanese Salad Dressing



Via AnniesChamorroKitchen with rearrangements and small changes. The dressing was served with a simple tossed salad for an Asian-inspired meal: baby arugula, baby spinach, Japanese 'senposei', radish greens, spring turnip greens and topped with French radishes, spring turnips and carrots. It was also utilized as a topping for rice bowls: Simple Seasoned Aduki Beans

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Yield: about 1 1/2 cups


5 Min


No-Cook or Other


1 c
mayonnaise (japanese 'kewpie' brand specified in original recipe)
1 Tbsp
tamari, soy sauce or braggs
1/2 tsp
garlic, peeled and finely minced (1/4 t. salt-free garlic powder is fine if you don't have fresh!)
1 Tbsp
regular sesame oil
1/2 tsp
*toasted* sesame oil
2 Tbsp
rice wine vinegar
1 Tbsp
ponzu or mirin
2-3 Tbsp
sugar (start with a small amount)
black pepper
1 Tbsp
finely grated onion or 1/2 teaspoon salt-free onion powder
1 tsp
fresh ginger root, grated
milk or water, to thin

Directions Step-By-Step

In a glass prep bowl, whisk all of the ingredients together until creamy. Thin with a small amount of water or milk, if desired. Cover and refrigerate. Best prepared several hours in advance.

About this Recipe

Course/Dish: Dressings
Main Ingredient: Eggs
Regional Style: Japanese
Dietary Needs: Vegetarian