Looking for an easy to make Japanese style dressing?
Japanese style dressing is a type of dressing used in Japanese cuisine that typically consists of a mixture of soy sauce, rice vinegar, mirin, and vegetable oil. Other ingredients such as sesame oil, miso, ginger, garlic, and citrus juice can also be added to create different variations of the dressing.
Japanese style dressing is commonly used to dress salads, vegetables, and tofu dishes in Japanese cuisine. Today I am making a dressing with onions. It is just a little sweet and has a familiar taste, so you can eat a lot of vegetables. Can be kept in an airtight container in the refrigerator for one week.
Say goodbye to store-bought dressings and take control of your health by opting for homemade Japanese-style dressing. Avoid harmful additives and preservatives commonly found in commercial dressings and opt for natural and wholesome ingredients. Enjoy a heightened sense of satisfaction by crafting a dressing that caters to your unique taste buds. The sense of accomplishment and attachment you feel by indulging in handmade Japanese dressing is incomparable.
Which ingredients do you need?
- Onion
- Olive oil
- Mirin
- Sugar
- Rice vinegar
- Olive oil
- Soy sauce
- Salt and pepper
What is Mirin?
It’s a sweet Japanese cooking wine with a low alcohol content that’s commonly used in Japanese cuisine to add a subtle sweetness to dishes. Made from fermented rice mixed with shochu (a Japanese distilled spirit), Mirin has a slightly syrupy texture and is an essential ingredient in many Japanese dishes, including teriyaki, sukiyaki, and tempura sauce.
What is Rice vinegar?
Rice vinegar is a type of vinegar made from fermented rice. It is a common ingredient in Asian cuisine, particularly Japanese, Chinese, and Korean. Rice vinegar is typically less acidic than other types of vinegar, with a mild, slightly sweet flavor. It is commonly used as a dressing for salads, as a marinade for meats, and as a seasoning in various dishes. In Japanese cuisine, rice vinegar is a key ingredient in sushi rice, as well as in dressings for salads and vegetables.
Benefits of Homemade Japanese-style Dressing
1.Free choice of ingredients: Homemade Japanese-style dressing allows you to avoid additives and preservatives often found in store-bought dressings, and you can customize the ingredients to your liking.
2.Easy to make: Making Japanese-style dressing is simple and quick. Incorporating it into your daily diet is easy and convenient.
3.Healthy: Unlike commercial dressings that may contain high amounts of sugar and oil, homemade Japanese-style dressings can be made with less sugar and oil, resulting in a healthier option. Plus, you can take advantage of the nutrients in the fresh ingredients, providing better nutritional balance.
4.Adjust taste to your liking: You can adjust the flavor of homemade Japanese dressing to suit your own taste preferences, creating your favorite flavor and making your meals more delicious.
5.Unique handmade taste: Homemade Japanese dressing has a distinct, handmade taste that is comforting and satisfying. Preparing your own dressing can also help you feel a deeper connection to the food you eat.
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Japanese style dressing / Easy and tasty！
Ingredients
Instructions
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First, Mince an onion.You can also use a food processor to finely chop them.
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Put oil in the pan.
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Next, add the onions and saute until golden brown.
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When onions are golden brown, add mirin. Turn off heat in 40 seconds.
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Add sugar , add rice vinegar, add olive oil, add soy sauce , add salt and pepper
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Then mix well
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When the sauce is mixed, it's ready to serve.
Servings 4
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 2.68g14%
- Sodium 2342mg98%
- Potassium 234mg7%
- Total Carbohydrate 40g14%
- Dietary Fiber 0.93g4%
- Sugars 34g
- Protein 3.4g7%
- Calcium 2 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Can be kept in an airtight container in the refrigerator for one week.
