Ingredients
- 25 g of rice vinegar
- 130 g of good-quality grape seed, rapeseed or sunflower oil
- 35 g of golden or black sesame oil
- 10 g of mustard
- 25 g of soy sauce aged 3 years
- 1 g of pepper
Preparation of the soy sauce vinaigrette
1. Mix the mustard with the rice vinegar, then incorporate the soy sauce and pepper. Mix well.
2. Then add the sesame oil followed by the vegetable oil and mix well to achieve a perfectly smooth consistency.
Our tip
This Japanese soy vinaigrette is the perfect complement to raw vegetable salads, green salads, or potato salads. A few white or black toasted sesame seeds sprinkled over your dish before serving will add a final touch full of flavour to this Japanese sesame vinaigrette.
Remember to choose a Japanese sake that pairs perfectly with your dish.
