Wafu Vinaigrette - Japanese Salad Dressing

We have stopped using bottled salad dressings in our home and make a quick vinaigrette with each salad. As I like to put sea vegetables on our salads, usually wakame, I tend to make Japanese style dressings. Most often just a little bit of soy sauce with rice wine vinegar and some sesame oil. If I am not rushed, I love to put a tiny bit of miso in as well, which adds umami (but be careful not to use too much as it can quickly get salty).

Basic Wafu Vinaigrette
3 Tbsp. rice wine vinegar
3 Tbsp. soy sauce
1 Tbsp. salad oil
2 Tbsp. sesame oil

To this you can add shredded shiso, toasted sesame seeds, grated ginger, chopped garlic, or yuzu peel.

This product by Marukome Miso is miso with dashi in a bottle, ekitai (liquid) miso 液体味噌. Unlike traditional miso which is a paste, this is a thick liquid. I love using this for not only miso soups, but also for salad dressings.

Basic Miso Dressing

2 Tbsp. ekitai miso

3 Tbsp. rice wine vinegar

3 Tbsp. salad oil