How to Make Japanese Restaurant Salad Dressing

Next Video:
How to Make Mediterranean-Style Garlic Butter....5

Japanese restaurant salad dressing needs to be prepared in a very particular way for maximum authenticity. Find out how to make Japanese restaurant salad dressing with help from a resident chef in this free video clip.

Part of the Video Series: Different Tastes & Recipes
Promoted By Zergnet


Video Transcript

Hi, I'm Doreen Fang, resident chef of the Las Vegas Morning Blend, and today I'm going to be making restaurant style Japanese dressing. Today's ingredients are Japanese mayo, we also have seasoned rice wine vinegar, sesame oil, sugar, masago, which is fish eggs, and white pepper and a little bit of salt. Alright to make the dressing this is incredibly easy and actually I'm going to grab a towel first because I'm going to put it underneath my bowl so it doesn't spin. But this isn't your regular ginger dressing, okay. This is the one with mayonnaise which is something that I kind of grew up with which I really liked. So you can get the Japanese brand mayonnaise or Korean, it's called Kewpie for the Japanese one and the Korean one I'm not even quite sure but just in the Korean market you'll find it. Now you're going to put about 1/4 of a cup of mayonnaise okay. Then you're going to do about 2 tablespoons of seasoned rice wine vinegar. And get seasoned, the green cap is the one that's unseasoned and that's the one you don't want, okay? So a couple tablespoons in there. Then you're going to do 2 teaspoons of sugar, okay. And you're going to go ahead and just mix that up. And sometimes if it seems a little thick you can always add a little bit more okay. And just make sure that everything is balanced out. So I'm going to get that mixed up first. And you want the sugar to dissolve, okay? So I'm going to get that mixed in. Now I'm going to do about a 1/4 teaspoon of sesame seed oil. And the sesame seed oil is what really brings out like, the flavor in this dressing. And it just adds a little bit extra something. If not it'll just taste more like mayonnaise and vinegar, okay. Now we're going to do a couple of dashes of white pepper and you can get this at any Chinese market. And then we're going to do about like 3/8 of a teaspoon of salt. But remember, you always want to taste everything, to make sure that it has the right taste and it's balanced and, there's nothing worse than like food that doesn't have enough seasoning in it. Okay. Alright now this is the part that I love. It's the masago. Okay, now it is the fish roe. I look like I'm trying to break this open. Alright, if you want to take a closer look, alright so this is the masago and it's just little tiny egg roe okay? Now this is what I love in it because it adds a little bit of saltiness and it has a little bit of pop in your mouth which is perfect. And you're going to put about two tablespoons of this inside, okay? Alright, and if you want more, add more. Now all these recipes that I'm giving you are super easy and again, do what you want with it. If you want to add more sesame, if you want to add more vinegar, feel free okay, you don't have to stick to what I gave you. Alright, i want you to come take a look at this. And you see all the little egg roe in here. Alright, you're all done. How easy was that? Now I love just the basic simple salad. And this is how they used to serve it in the restaurants. Just some crisp iceberg lettuce, some carrots, and then you're just going to put the dressing on. It doesn't get any easier. Alright so I like to make sure I mix it up a bit. I'm just going to dress it all over and this is so delicious. It has a little bit of tanginess to it, a little bit of creaminess and of course a little pop of egg. Alright, and if you want you can always finish it off with a little bit of roe on top. And there you go. This is Doreen Fang, resident chef of the Vegas Morning Blend with your restaurant style Japanese dressing. I hope you enjoy it.


Related Searches

Is DIY in your DNA? Become part of our maker community.
Submit Your Work!