We call this Wafu Dressing and it seems to be a favourite for many families because it’s so versatile and japanesey. Here are some salad ideas. Contains Sunflower Oil, Soy Sauce, Rice Vinegar, Sesame Oil, Grated Onion and Sugar. Kei’s original recipe…
1. Wakame Salad
Wash dried or frozen wakame in hot water, then rinse in cold water. Should triple in volume. Drain well and serve with iceberg lettuce pieces (or any lettuce), some corn. Dress with Kei’s Kitchen Japanese Style Dressing.
2. Daikon Salad
Daikon or white radish is available in Asian grocery stores. Peel daikon (daikon skin is quite tough, so you’ll need to peel the whole skin, not just the outer layer) and julienne. Wash the leaves and finely chop. Mix together in a bowl and pour on Kei’s Kitchen Japanese Style Dressing just before serving. Very healthy stuff, this salad…leaves are full of vitamin C.
3. Itarian Rocket Salad
A new take on the trusty rocket, sun dried tomatoes and shaved parmeggiano…instead of olive oil and balsamic vinegar, try Kei’s Kitchen Japanese Style Dressing. It’s Itarian!
4. 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 Japanese Style Dressing liberally and you’ll find kids just love their vegies.
5. 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 Japanese Style Dressing just before serving and garnish with microsalad or shiso buds.
6. 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 Japanese Style Dressing just before serving.
7. Wagyu Tataki
Clean wagyu eye fillet and salt at room temperature. Line a frying pan with a little oil and seal all sides of the fillet well (until crispy brown). Dunk into a bowl of icy cold water straight away to arrest cooking, when cool, remove and pat dry. Leave in fridge to cool further if required. Slice into thin slices and arrange on a plate. Sprinkle Kei’s Kitchen Japanese Style Dressing just before serving. Add garnish (like chopped chives, edible flowers).