Salad Dressing
cookpad.japan @cookpad_jp
Use this sauce when it's hot outside for salads or cold shabu shabu.
When you make this with regular winter-stored onions, let it rest for 2 to 3 days in the refrigerator after making it. This will soften the flavors and make the dressing tastier.
I recommend making this when sweet onions are in season.
Please see, Japonaise Sauce For Steak and Hamburgers. For about 300 ml. Recipe by MyDining
Open in Cookpad AppCooking Instructions
- 1
Grate the onion, garlic and ginger.
- 2
Mix the ◎ ingredients together.
- 3
Mix very well. The oil will make it quite thick!
- 4
Or, put it in a storage jar and shake well
- 5
If using a blender: Put all the ingredients in except for the oil (slice the onion first) and blend. Transfer to a bowl, and mix well while gradually adding the oil.
- 6
This is a warm vegetable sad. I pressure-steamed kabocha squash, cauliflower, carrot, sweet potato and broccoli.
- 7
Daikon radish salad: Daikon radish, carrot, mizuna greens and wakame seaweed. Try adding some freshly squeeze yuzu juice or wasabi to give it a Japanese flavor!
- 8
Sautéed Pork. After cooking the pork, put some of the dressing in the pan, and mix with spinach or mizuna greens. Serve with mashed potatoes.
- 9
The dressing fits well with shredded cabbage too. Or, try it mixed with pasta (add oil and salt and pepper).
- 10
It's great for roast beef too. See a 'roast beef' made in a frying pan -.
- 11
Onions taste very harsh in the winter, so rest the dressing for 2 to 3 days before using it. You can also add some grated apple or honey to make the dressing milder.
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