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: http://www.justapinch.com/recipes/main-course/other-main-course/simple-seasoned-aduki-beans.html?p=3
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prep time
5 Min
cook time
method
No-Cook or Other
yield
Yield: about 1 1/2 cups
Ingredients
- 1 cup mayonnaise (japanese 'kewpie' brand specified in original recipe)
- 1 tablespoon tamari, soy sauce or braggs
- 1/2 teaspoon garlic, peeled and finely minced (1/4 t. salt-free garlic powder is fine if you don't have fresh!)
- 1 tablespoon regular sesame oil
- 1/2 teaspoon *toasted* sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon ponzu or mirin
- 2-3 tablespoons sugar (start with a small amount)
- pinch black pepper
- 1 tablespoon finely grated onion or 1/2 teaspoon salt-free onion powder
- 1 teaspoon fresh ginger root, grated
- - milk or water, to thin
How To Make quick & easy japanese salad dressing
-
Step 1In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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