Ms. Shimbo says that when she teaches in Tokyo, students ask for “that delicious shoyu dressing” they had at some restaurant. It’s a dressing often served with raw vegetables—the concept of a raw vegetable salad with dressing is a recent import from the West. Though there is not a standard recipe, she knows exactly what they are talking about. Proportions vary, but the dressing always include shoyu, sesame oil, vegetable oil, komezu (rice vinegar), grated vegetables (onion and carrot), sugar, and sesame seeds. I’ve always wondered how to make this dressing too!
I served this dressing on greens with the remaining sesame chicken on top. This was part of a meal with simmered cabbage and tofu and of course rice. I’ll post about the cabbage soon.
Soy Sauce Dressing, page 93
3/4 cup dressing
- 1 teaspoon smooth French mustard
- 1 small clove of garlic, halved and smashed
- 1/2 cup rice vinegar
- 2 Tablespoons finely grated carrot
- 1/2 Tablespoon finely grated onion
- 1 teaspoon ginger juice (grate the ginger then squeeze the juice out)
- 1/2 Tablespoon soy sauce
- pinch of salt
- 1 teaspoon Tamari
- 1 Tablespoon sugar
- 1/2 Tablespoon white sesame seeds, toasted
- 1/4 cup vegetable oil
- 1 teaspoon sesame oil
In a bowl, combine all the ingredients except the sesame oil and refrigerate for half an hour. Remove the garlic from the dressing. To serve, toss the salad with some sesame oil, then toss with the dressing.
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