Wafu Dressing (和風ドレッシング)
Wafu (和風) means “Japanese-style.” A light, clean vinaigrette bridging Japanese flavours with Western technique. Japan’s answer to French dressing.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Soy sauce (koikuchi) | 50 ml |
| Rice vinegar (unseasoned) | 50 ml |
| Neutral oil (grapeseed or canola) | 75 ml |
| Toasted sesame oil | 15 ml |
| Mirin | 25 ml |
| Sugar | 10 g |
| Dashi stock (or 1 g hon-dashi in 25 ml water) | 25 ml |
| Fresh ginger, grated | 5 g |
| White sesame seeds, toasted | 5 g |
Method
- Heat mirin briefly to burn off alcohol (nikiri mirin). Cool.
- Combine soy sauce, rice vinegar, sugar, and dashi. Whisk until sugar dissolves.
- Stream in neutral oil and sesame oil while whisking to emulsify.
- Add grated ginger and sesame seeds. Transfer to jar — shake well before each use.
Notes
Some versions add 10 g grated onion for sweetness. A few drops of yuzu juice elevates considerably. Also works as a shabu-shabu dipping sauce.
Pairs with: Mixed greens, daikon, grilled vegetables.
Sources:
- Japanese Farm Food by Nancy Singleton Hachisu
- Washoku by Elizabeth Andoh