Small Bowl of Japanese Dressing
(click to enlarge)

Japanese Dressing #1


Cali-Japan
Makes:
Effort:
Sched:
DoAhead:  		 1-3/4 c
*
15 min
Best		 An interesting, moderately tart, almost creamy dressing with distinctive Asian flavors, for salads, potatoes, vegies, or whatever.

4
1
1/4
1/4
1/4
6
1/4
1/2
2/3
cl
T
t
c
c
T
c
c
t
Garlic
Ginger Root
Chili Flake
Tahini, or (1)
Soy Sauce
Oyster Sauce (2)
Rice Vinegar
Stock
Salt
Make   -   (15 min + 30 min rest)
  1. Crush GARLIC and chop very fine.
  2. Grate GINGER ROOT.
  3. Mix all in a jar and shake up well. Let rest for at least 30 minutes for flavors to develop.
NOTES:

  1. Tahini:

      The pattern recipe asks for Peanut Butter, unsweetened, no salt, but allows Tahini. It is nearly impossible to find Peanut Butter with no salt or sugar - the target market for Peanut Butter is children. Chinese Sesame Paste may be used in Japan - it is the made with toasted Sesame seeds and is more like unsweetened Peanut Butter than Tahini is. Personally, I prefer the lightness of Tahini.

  2. Oyster Sauce:

      This is a standard Chinese and Southeast Asian bottled sauce. For details see our Oyster Sauce page.

  3. Comments:

      The pattern recipe is from a Japanese food writer from Tokyo, but living in California, so I don't know if it is made exactly this way in Japan, but it does meet our standards for "authentic".
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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