japanese salad dressings

Clockwise from top: Garden salad with Sweet Miso Dressing, Blanched spinach with Toasted Sesame Dressing, Blanched Green Beans with Toasted Sesame Dressing, Julienne Carrot Salad with Shoyu Dressing, Cucumber Salad with Shoyu Dressing.
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Inspired by Sydney's warmer spring days as well as Suzanne & Paul's recent trip to Japan, I thought it might be fun to make a selection of Japanese salad dressings, each with a different flavour profile and adaptable for countless dishes.

​These dressings provide a gorgeous umami hit that elevates even a simple bowl of lettuce. Use them interchangeably as the mood or occasion suits. And feel free to think beyond salad - they'd pair wonderfully with fish, barbecue, or noodles.

Warning: for days after you make this you're going to want more of the Sweet Miso Sesame dressing, so go ahead and double the recipe.

Tomorrow you will thank today you.  😊

Each recipe serves 4
Cook Time per dressing: 5-10 mins

Shoyu (soy) Dressing
I used shoyu dressing on the cucumber salad and carrot salad.

Ingredients:
4 tbsp rice vinegar or white vinegar 
1 tbsp vegetable or light olive oil
2 tbsp soy sauce
1 tbsp caster sugar

Method:
Combine all contents in a jar, screw the lid on tightly and shake it vigorously for about 30 seconds. Or use a bowl to whisk all dressing ingredients together.

Toasted Sesame Dressing
I used toasted sesame dressing on the blanched spinach salad and green bean salad

Ingredients:
3 tbsp white sesame seeds
1 tbsp roasted sesame oil
1 tbsp soy sauce
1 tbsp caster sugar

Method:
Toast sesame seeds in a dry fry pan for 2-3 mins or they're just turning golden. Remove immediately and pour them into a mortar or small grinder, and grind until almost a powder (it doesn't need to be completely pulverised - the odd whole sesame seed adds a nice texture). Transfer ground sesame seeds to a large mixing bowl, add soy sauce, sesame oil and sugar and whisk it all together. The dressing will look more like a paste than dressing. Add a splash of water to thin it a little -  it should be a similar consistency to seeded mustard.

Sweet Miso Dressing
I used sweet miso dressing on the garden salad

Ingredients:
1 tbsp Miso paste 
1 tbsp honey or maple syrup 
2 tbsp rice vinegar or white vinegar 
1 tbsp toasted sesame oil
1 tbsp toasted white sesame seeds

Method:
Combine all contents in a jar, screw the lid on tightly and shake it vigorously for about 30 seconds. Or use a bowl to whisk all dressing ingredients together.

Storing:
These salad dressings will keep for up to 5 days in the fridge.

Other salad suggestions that will go with the dressings:
Salad greens
Fresh or blanched baby spinach 
Thinly sliced cucumber
Thinly sliced radish
Julienned carrots
Blanched green beans or broccolini 
Barbecued meats, fish or tofu
Noodles or rice