Wednesday, March 24, 2010

Going Japanese

This has got me going consecutively for the last two days- I've eaten three meals with the exact salad because I'm in love with a Japanese inspired salad dressing. Go figure- I get obsessive sometimes.

The beauty is, you can make the dressing and keep it up to a week in a fridge AND has no oil! Perfect.

Japanese Dressing
1/2 Cup Rice Vinegar (They normally use Mirin, but I couldn't get my hands on it so I just use Chinese Rice Vinegar)
2 Tbsp Raw Sugar (Any sugar will do..I was just trying to be healthy)
1/2 tsp Salt
2 Tbsp Shoyu (Soya Sauce)
1 Shallot

Bring all ingredients to a boil. [Easy Huh?] Cool before using.

Serve with any vegetables of your choice. I used:
Salad Vegetables: Tomato, Parsley
Topping: Sesame Seed, Bonito Flakes, Seaweed. 


  1. What a great healthy appetizer! Gotta try this dressing for tofu!

  2. do tell me if you try it with tofu! - dont know if it'd be too sour.