Japanese-style salad dressing has many uses. Can be used to stir fry vegetables or tofu. Alternatively, it can be used with fried rice or as a sauce spread over grilled chicken.
Japanese-style salad dressing
Japanese-style salad dressing has many uses. Can be used to stir fry vegetables or tofu. Alternatively, it can be used with fried rice or as a sauce spread over grilled chicken. This sauce can be stored in the refrigerator for about 1 week. You can do as much as you want and store it in a jar so it’s always available when you need it. Immediately before use, stir thoroughly.
When making marinades, dashi-based dashi made from kombu can also be added, meaning dried kelp, or thin-dried, smoked dried tuna; or add sesame and ginger. Alternatively, you can replace soy sauce with miso. You can try making different types of Japanese sauces.
Ingredients (for 4 people)
20 g carrots
1 small cucumber
4 shiso leaves (Japanese shiso, green, if not available, replaced with chopped ginger)
80 g of canned tuna
40 g canned corn (For making gravy)
1 tbsp of soy sauce
1/2 tablespoon rice vinegar
1 teaspoon sugar
1 tablespoons vegetable oil
1/4 teaspoon salt
10 g onion
Processing
First, prepare the sauce. Put soy sauce, vinegar, sugar, cooking oil and salt in a small bowl, stir with spoon. Peel the onions, cut off the hard roots, and cut into 4. Grind 1/4 onion until 1 tbsp. Add the prepared water and stir well.
Take 1 bowl of water to wash the vegetables. During washing, change water as needed. Tear the salad leaves into pieces about 3 to 4 cm in size. To cross the knife, cut the cucumbers very thinly to get 5 cm long pieces. Cut radish to make 5 cm long pieces. Peel and slice vertically to make thin pieces. Place the pieces of radish on top of each other and chop. Cut carrots only in the same way. First cut into 5 cm long circles, peeled and sliced longitudinally vertically. Then, put the carrots on top of each other and chop them. Carrots are stiffer than beets, so slice thinner than turnips.
Cut the stems of the shiso leaves and cut the leaves in half vertically. Place 2 halves on top of each other, cut only about 2 mm thick. Put all the pre-cooked vegetables, except for shiso, into a bowl of cold water for 5 minutes until crispy. Then drain, drain.
Leave the corn to drain. Use a tissue of canned tuna to reduce the oil. Put the vegetables on a plate. Put corn and tuna on vegetables, then sprinkle with chopped shiso leaves. Just before eating, stir the sauce again and pour it on the salad.