Japanese Grated Onion Dressing
Japanese Grated Onion Dressing
Ingredients
- 1 onion, finely grated or pureed
- 4 tablespoons soy sauce, or white dashi or clear soy sauce
- 4 tablespoons rice vinegar
- 2 tablespoons granulated sugar, to 3 tablespoons, adjust to taste
- 4 tablespoons neutral oil, such as grapeseed or salad oil
- 2 teaspoons sesame oil
- 2 cups cold water, as needed, for soaking
Instructions
- 1
Peel the onion and cut it into smaller pieces suitable for a food processor.
⏱️ 2 min
- 2
Place the onion pieces into a food processor and process until finely pureed or grated. Alternatively, grate the onion by hand using a box grater.
⏱️ 3 min
- 3
Transfer the pureed onion to a medium-sized bowl.
⏱️ 1 min
- 4
Taste a small amount of the pureed onion. If you find its raw harshness too strong, pour 2 cups of cold water over the onion in the bowl and let it sit for 1 minute.
⏱️ 1 min
- 5
After 1 minute, strain the onion through a fine-mesh sieve, pressing firmly on the onion puree to remove as much water as possible. Discard the water.
⏱️ 2 min
- 6
Return the onion puree to the bowl. Add the soy sauce (or white dashi or clear soy sauce), rice vinegar, granulated sugar (starting with 2 tablespoons and adjusting to taste), neutral oil, and sesame oil to the bowl.
⏱️ 3 min
- 7
Whisk all the ingredients together thoroughly until well combined and emulsified.
⏱️ 2 min
- 8
Transfer the prepared dressing to an airtight container. This dressing can be stored in the refrigerator for 3 to 4 days.
⏱️ 1 min
- 9
When ready to use, shake or stir the dressing well before pouring over salads. Due to its pureed nature, it may require more mixing into the salad than a traditional vinaigrette to ensure even distribution.
Kitchen Tools
Nutrition Facts (per serving)
Japanese Grated Onion Dressing
- 1 onion, finely grated or pureed
- 4 tablespoons soy sauce, or white dashi or clear soy sauce
- 4 tablespoons rice vinegar
- 2 tablespoons granulated sugar, to 3 tablespoons, adjust to taste
- 4 tablespoons neutral oil, such as grapeseed or salad oil
- 2 teaspoons sesame oil
- 2 cups cold water, as needed, for soaking
Instructions
- 1
Peel the onion and cut it into smaller pieces suitable for a food processor.
⏱️ 2 min - 2
Place the onion pieces into a food processor and process until finely pureed or grated. Alternatively, grate the onion by hand using a box grater.
⏱️ 3 min - 3
Transfer the pureed onion to a medium-sized bowl.
⏱️ 1 min - 4
Taste a small amount of the pureed onion. If you find its raw harshness too strong, pour 2 cups of cold water over the onion in the bowl and let it sit for 1 minute.
⏱️ 1 min - 5
After 1 minute, strain the onion through a fine-mesh sieve, pressing firmly on the onion puree to remove as much water as possible. Discard the water.
⏱️ 2 min - 6
Return the onion puree to the bowl. Add the soy sauce (or white dashi or clear soy sauce), rice vinegar, granulated sugar (starting with 2 tablespoons and adjusting to taste), neutral oil, and sesame oil to the bowl.
⏱️ 3 min - 7
Whisk all the ingredients together thoroughly until well combined and emulsified.
⏱️ 2 min - 8
Transfer the prepared dressing to an airtight container. This dressing can be stored in the refrigerator for 3 to 4 days.
⏱️ 1 min - 9
When ready to use, shake or stir the dressing well before pouring over salads. Due to its pureed nature, it may require more mixing into the salad than a traditional vinaigrette to ensure even distribution.