Japanese Salad Dressing

Did you wonder or ask yourself what's the name of that sweet tangy orange-tasting salad dressing in your favorite Japanese restaurant? You tried to look for it in the asian store but couldn't find one...

1 cup water

1/2 to 3/4 cup brown sugar

3 tablespoons sesame oil

3 tbsp. cornstarch dissolved in about 1/4 ( or less) cup water

6-8 pcs. calamansi (philippine lemon) or orange

Dissolve the brown sugar in water, simmer over low heat until almost caramelized in texture.
Then add the dissolved cornstarch while stirring constantly, dissolve and add more cornstarch if needed
Add sesame oil and remove pan from stove.
While hot, add the calamansi or orange
Voila, ready to serve!

Here are the two main mistaken Japanese salad dressing for the recipe above:


175g (6 oz.) frozen whole green beans
a pinch of salt

For the dressing:

1 tablespoon toasted sesame seeds
1 tablespoon caster sugar *
2/3 tablespoon dashi stock **
1/2 tablespoon miso paste
1 tablespoon soy sauce

Sesame enjoys a reputation of being a healthy food in Japan and both black and white sesame are common ingredients in Japanese cuisine. To toast the seeds for this recipe, simply put them in a frying pan without oil then heat while stirring until the seeds have puffed up and you can smell the distinctive aroma of sesame.

1. Boil the beans in a pan of water for 5 minutes or until tender.

2. Grind the sesame seeds in a pestle and mortar or in a coffee grinder. Add the sugar, dashi, miso paste and soy sauce and mix together well.



1 cup olive oil
1/4 cup soy sauce
1 lemon, juiced
3 cloves garlic, minced
3 tablespoons minced fresh ginger root
1 teaspoon prepared Dijon-style mustard
2 teaspoons honey
ground black pepper to taste


Whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper in a small bowl. Once these are thoroughly mixed, add the oil in a steadily, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.

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