Tastes just like the dressing you get on the token salads served in Japanese restaurants in tiny bowls. Goes with everything (I say that a lot).
Serves 4 to 6
Ingredients
1/2 yellow onion, grated (include the juices)
1 tablespoon vegetable oil
2 tablespoon sesame oil
3 tablespoons soya sauce
3 tablespoons rice vinegar (substitute with lemon juice or even raw kombucha in a pinch)
1 tablespoon sugar
1/2 tablespoon shichimi togarishi
Pepper to taste
Sesame seeds (optional)
Grate the yellow onion. Place the grated onion and all juices in a jar with all the other ingredients.
Put the lid on — make sure its securely screwed on — and shake vigorously.
Drizzle on salads prior to serving. Add a sprinkle of sesame seeds if desired.
Keeps in the fridge for a week.
Commentaires