A sweet and tangy Japanese dressing similar to sanbaizu, made with rice vinegar, sugar, soy sauce, and dashi to season sunomono cucumbers, wakame, or chilled seafood.
Ingredients
- 160 ml unseasoned Japanese rice vinegar
- 35 g granulated white sugar
- 40 ml Japanese light soy sauce or regular Japanese soy sauce
- 40 ml Japanese dashi broth
- 1 pinch fine salt
- 10 g fresh ginger
Method
- Pour the unseasoned Japanese rice vinegar into a spotlessly clean bowl. Add the granulated white sugar and fine salt, then whisk until the crystals dissolve completely at the bottom of the bowl. The liquid should be clear with no visible sediment.
- Add the Japanese soy sauce and stir gently to avoid incorporating air. The color should turn pale amber to light brown depending on the soy sauce used, with a clean aroma of mild vinegar and soy.
- Stir in the chilled or room-temperature Japanese dashi broth. Taste: the traditional balance should lead with acidity, followed by subtle sweetness, salt, and umami, with no oily feel or harsh vinegar bite.
- Finely grate the fresh ginger, then squeeze it between your fingers or through a small fine-mesh sieve to collect only its juice. Add this juice to the dressing for a fresh, aromatic kick without any fibrous pulp.
- Refrigerate for 15 minutes before using to allow the flavors to meld and the sugar to soften the sharp edge of the vinegar.
- Use the chilled dressing immediately to coat your prepared ingredients, tossing gently so everything is well seasoned without swimming in excess liquid.
Nutrition
Per serving
- Energy
- 49.7 kcal
- Protein
- 0.91 g
- Carbohydrate
- 9.35 g
- Fat
- 0.06 g
- Fibre
- 0.07 g
- Calcium
- 3.33 mg
- Iron
- 0.19 mg
- Magnesium
- 9.16 mg
