Light Japanese Style Dressings

Here is a “suite” of dressings that all turn on one basic dressing called “amazu”. Amazu is the dressing you get on your basic sunomono, or cucumber salad at Japanese restaurants. The rest are just variations on a theme. When it comes to oil, I keep it very light. Instead of the basic 3:1 ratio of vinaigrette, if I use oil with this dressing I go very lightly, making what is sometimes called a “slack” in restaurants. The idea is to use just enough to help the flavors stick to the food. Usually, this is something like a 1:1 ratio.

Amazu Dressing:

INGREDIENTS:

Method:

Mix all ingredients like mad until sugar goes into suspension (disappears). Some people heat the liquid and stir in the sugar, others just whisk.

Sesame “Vinaigrette”

INGREDIENTS:

3-9 tablespoons neutral flavored oil to thicken, such as grapeseed oil. (I use 3 or less depending on what I am dressing. If I am using this on a hot preparation like sautéed broccoli shoots, I would use more oil. For a raw salad with broccoli and carrots, I might go for a traditional vinaigrette with a 3:1 ratio, while adding a little more sesame oil.)

Method:

Whisk together the amazu, the sesame oil, and the soy sauce.

Whisk in the oil in a steady stream until the dressing reaches the consistency you want.

Chef’s Tips:

This keeps well in the refrigerator. Try adding  3 tablespoons of orange juice instead of the water for a nice change.