stonesoup enters the world of video blogging with japanese salads
[5 ingredients | 10 minutes]

japanese salad dressing japanese salads

They say a picture is worth a thousand words. Which makes me wonder, how many words would be the equivalent of a 5 minute moving picture? There’s no denying that many people learn better by watching, so I’ve finally decided to enter the wonderful world of video blogging.

Don’t worry, stonesoup isn’t about to become a crazy YouTube-obsessed hub. No things are going to continue to focus on words and pictures but once a week, I’m planning on including a little instructional video along with my recipes.

I’ve got a LOT to learn about video, so please be gentle.

And first cab off the rank is a wonderful Japanese style salad dressing based on my dear mate Cait’s wonderful Japanese salads. I love going into Japanese food shops – so many creatively packaged treats. And the salad dressings are a thing to behold. My favourite is a sesame, creamy style that claims that it has no added oil but has an essay for an ingredient list. So encouraged by Cait, I’ve come up with a 4 ingredient alternative that is just as delicious, and super simple to make.

japanese salad dressing

[5 ingredients | 10 minutes]
japanese salad dressing

makes enough for 2

I like to serve this as a dip for raw veggies. Things like red capsicum (peppers), carrot, celery and witlof (belgian endive) but feel free to explore.

It’s also really lovely served with wilted spinach. Or you could ditch the water and use it as a sandwich spread in place of mayonnaise. I’m also thinking it would be a lovely cross-cultural alternative sauce to hummus for falafels.

I’ve used sherry vinegar but any white vinegar would be fine. Rice wine vinegar would be a bit more Japanese feeling but it’s not going to impact the flavour enough to warrant buying a bottle.

Tahini is a paste made from ground sesame seeds. It’s available from the health food section of supermarkets or specialty health food stores.

1 tablespoon soy sauce
1 tablespoon white vinegar
1 tablespoon water
2 tablespoons tahini
1/2 teaspoon sugar

1. Mix the soy, vinegar, water, tahini and sugar to a smooth paste in a small bowl.

2. Taste and season. Feel free to add a little extra soy or sugar if you think it needs it.

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And I had the pleasure of being interviewed by GP of the wonderful blog simply optimal. Check it out for some talk of food, minimalism, adventure, projects, and even a love story…

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