In response to so many people asking us, “what’s that dressing that’s on salads in Japanese restaurants…”, Kei has created this Japudore or Japanese Style Dressing which is an all purpose salad dressing, as well as delicious on wagyu tataki and carpaccio. Contains Sunflower Oil, Soy Sauce, Rice Vinegar, Sesame Oil, Grated Onion and Sugar.
1. Japanese Family Salad
Prepare iceberg lettuce, slice Lebanese cucumbers into thin rounds and slice tomato into wedges and arrange in a bowl. Pour on Kei’s Kitchen Japudore liberally and you’ll find kids just love their vegies.
2. Herb Cured Atlantic Salmon Carpaccio
Fillet and skin salmon and remove bones. Slice each fillet into about 8 pieces. Sprinkle with salt liberally, leave for a few hours and wash off all the salt, pat dry. Cover with herbs of your choice–dill, coriander etc and also lime or lemon slices; and wrap in cling wrap; leave overnight in the freezer. Remove herbs and slice into thin slices and arrange artfully on a platter. Cover with Kei’s Kitchen Japudore just before serving and garnish with microsalad or shiso buds.
3. Tuna Carpacccio with Fried Capers
Lightly salt sashimi grade tuna and drizzle on some quality extra virgin olive oil. Leave in the fridge for a few hours or overnight. Wash the salt off the capers and fry lightly in hot oil. Slice and arrange tuna on a platter and cover with capers and Kei’s Kitchen Japurdore just before serving.
4. Wagyu Tataki
Clean wagyu eye fillet and salt at room tempurature. Line a frying pan with a little oil and seal all sides of the fillet well (until crispily brown). Dunk into a bowl of icy cold water straight away to arrest cooking, when cool, remove and pat dry. Slice into thin slices and arrange on a plate. Sprinkle Kei’s Kitchen Japudore just before serving. Add garnish.