Wafu Dressing
The Quirky Foodster Team
Ingredients
Method
- Combine soy sauce, rice vinegar and sugar in a mixing bowl or jar; whisk or shake until sugar dissolves.
- Add grated ginger and garlic.
- Gradually whisk in oil until emulsified into a light, pourable dressing.
- Stir in toasted sesame seeds.
- Shake or whisk again just before serving, as it will separate on standing.
Cultural Background: A light, tangy soy-based salad dressing, wafu dressing ('Japanese-style dressing') emerged in the mid-20th century as Western-style salads became more popular in Japan, adapted with distinctly Japanese soy-rice vinegar flavours.
Tips: • Grating the ginger and garlic finely, rather than mincing, gives a smoother dressing without large chunks. • This dressing is meant to be light and tangy rather than thick and creamy — don't over-reduce the oil ratio.
Variations: • Add a small amount of mustard for extra tang and slight emulsification stability. • Use as a marinade for tofu or vegetables as well as a salad dressing.
Storage: Refrigerate in a sealed jar up to 1 week; shake before each use.
Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 55 kcal, 0.4 g protein, 5.5 g fat, 1.5 g carbohydrate per 15 ml serving.
FAQs: What is wafu dressing traditionally used for? Dressing fresh salads, particularly simple greens and shredded daikon, in Japanese home cooking. Why does it separate? It's a loose vinaigrette-style emulsion rather than a stable one — simply shake or whisk again before each use.
- Soy sauce — 45 ml (3 tbsp)
- Rice vinegar — 45 ml (3 tbsp)
- Neutral oil (such as vegetable or light sesame) — 60 ml (1/4 cup)
- Sugar — 10 g (2 tsp)
- Fresh grated ginger — 5 g (1 tsp)
- Garlic clove, grated — 1/2
- Toasted sesame seeds — 5 g (1.5 tsp)
Please log in to leave a comment.