Japanese Style Sesame Dressing v.2

This does not use as much oil as a standard vinaigrette nor the Japanese Style Sesame Dressing v.1, and is closer to a traditional sanbaizu (three-taste) dressing. This version was concocted for a “soba” made with threads of summer squash standing in for soba noodles. It is quite good on cucumbers or a “slaw” of savoy cabbage with grated carrots and slivered mei-quin choi. For sesame oil, I favor Kadoya brand for its pure clean flavor and aroma. If you can find it, try the Black Sesame seed oil for a deeper flavor. Using a blender for this dressing makes it a snap, although shaking it up in a quart jar with a tight fitting lid is good too.

INGREDIENTS:

METHOD:

Mix sugar with water and vinegar, stirring until the sugar goes into suspension (disappears).

Add in the ginger juice and soy sauce and mix in.

With the blender running, remove the small top from the lid of the blender and slowly drizzle in the sesame and neutral oil until mixed. Turn off the machine and taste. You might want to add a little more soy sauce, or sesame oil. Try dipping a few strands of squash into the dressing to check for taste, then taste the dipping sauce to see how they harmonize. When you have the flavor you like, the dressing is ready to use.

Store in the refrigerator and shake before use. It will always separate quickly.

Keeps several weeks in refrigerator.

Chef’s Notes:

This dressing will always separate due to the lower oil content. Use this on cabbage salads, green salads, as a sauce for cold cooked shrimp, on grilled fish such as swordfish or mahi-mahi, or with cold shredded chicken. It is also good on cold cooked noodles such as somen or soba. The ginger is optional, and may be less desirable with lighter flavored items.

Yield: Around 1 to 1½ cups

Source: Chef Andrew E Cohen