Soy sauce and sesame dressing
This is the perfect recipe for a dressing that is popular around the world. Its popularity is no surprise as soy sauce and sesame make a fantastic combination!
In this recipe we use Kömi Soy Sauce. Carefully selected and imported by SushiSushi, directly from Japan to ensure the highest quality and authentic flavour.
Makes 600ml
Allergens and dietary requirements
- Sesame seed
- Gluten
- Soy
- Vegetarian
Ingredients
200
ml
Japanese soy sauce100
g
shallot, diced50
g
mirin30
g
preserving liquid from the ginger60
g
sushi vinegar10
g
sesame oil10
g
white sesame seeds, roasted10
g
honey200
ml
rice oil1
tbsp
oilPreparation method
- Gently fry the shallot in a little oil without browning it.
- Deglaze the pan with the soy sauce and mirin and bring to the boil.
- Leave the mixture to cool.
- Add the juice from the pickled sushi ginger and the sushi vinegar, honey, sesame oil, and sesame seeds and stir thoroughly.
- Using a hand-held blender, carefully mix the rice oil into the dressing.
- Keep the dressing in the refrigerator for a maximum of two to four days.
Serving suggestions
- With stir-fried vegetables or prawns.
- Serve lukewarm with fish or meat.
- As a dressing for a salad, e.g. a tuna carpaccio with courgette and kohlrabi.