Easy Japanese Recipes

Wafu Dressing (Japanese Salad Dressing) 和風ドレッシング

Wafu Dressing | Easy Japanese Recipes at JustOneCookbook.com

Today I’m sharing another recipe requested by a reader and it is Wafu DressingWafu (和風) means Japanese-style.  You might have a similar Japanese food term that starts with “Wa” and that is Wagyu (和牛), which means Japanese beef.  In Japanese, Wa (和) means Japanese style.  Washoku means Japanese meal, and in Japanese hotels you can request for Washitsu which is Japanese style rooms with tatami and traditional futon setup instead of mattress.  Okay enough about Japanese lesson… ;-)

Wafu Dressing | Easy Japanese Recipes at JustOneCookbook.com

Wafu Dressing refers to a salad dressing that consists of soy sauce, rice vinegar, and vegetable oil.  Every household has slightly different recipe and this is my version with grated onion to make it extra flavorful.  On a side note, if you replace half of the vegetable oil with sesame oil, we call it Chuka (中華) Dressing, meaning Chinese-style dressing in the Japanese culinary world.  It’s kind of funny to me that the Japanese has a “Chinese” dressing since I know from my Taiwanese husband that salad exists in the Chinese food culture but it’s not common.

There are so many kinds of Wafu Dressing choices available in Japanese supermarkets, but homemade dressing has no MSG and preservatives and the best part is you can adjust the flavor as you wish.  The ingredients are very typical for Japanese cooking so I hope you will give this a try.

Wafu Dressing | Easy Japanese Recipes at JustOneCookbook.com

Before you check the recipe, I’d like to share My Three FavoritesErin of Dinners, Dishes, and Desserts tagged me in a game called “My Three Favorites”.  If you are not familiar with her blog, I hope you visit her blog to see what she’s been cooking and baking!  I don’t make dessert often and you might be craving for it so check out her delicious sweet desserts and savory food!  The rule of this game is to pick 3 of your favorite dishes and share them again.  Then you tag 5 other bloggers to play along!  So let’s begin.

Favorite #1: Korokke (Japanese Croquette)

This is my most favorite food (among my mom’s recipes)!

Korokke (Croquette)

Favorite #2: Okonomiyaki

My favorite of all time!  Japanese pancake/pizza.


Favorite #3: Sweet Potato Pie

One of my favorite desserts I enjoy making.

Sweet Potato Pie

And here are the bloggers that I tag!  This time I picked food bloggers who actually took their time to give me some photography tips and taught me some valuable skills along the way since I started blogging.  I would like to thank you for your generosity and kindness.  Without you, my food photography wouldn’t be the same.  Thank you very much.  There are 4 bloggers who helped me and they are listed in alphabetical order.

6 Bittersweets

From My Lemony Kitchen…

Sandra’s Easy Cooking

Wok with Ray

Now Wafu Dressing recipe!

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Wafu Dressing (Japanese Salad Dressing)
Prep time
Total time
Serves: 3-4
  1. Combine all the ingredients in a bowl and whisk everything together. Drizzle on top of a simple salad of iceberg lettuce topped with tomatoes, boiled egg, wakame, cucumber and red radish.
The dressing can be kept in the refrigerator for 1-2 weeks.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

Update: Photos are updated in November 2013.

Posted in: 30 Minutes Or Less, Healthy Recipes, Quick & Easy, Salads, Sauces, Dressings & Condiments

Leave a Comment

5 + = fourteen

  • Mel October 14, 2011, 12:37 am

    Such a simple dressing and yet makes such a healthy salad.

  • shaz @ feedingmykidsbetter October 14, 2011, 1:09 am

    I love japanese salad dressing. Its so light and refreshing. None of the cloyingly fattening mayo-based stuff.

  • Giulietta | Alterkitchen October 14, 2011, 1:15 am

    Your dressing is awesome! And I love love love your pictures, so bright and neat!

  • Ellena October 14, 2011, 1:15 am

    Oh gosh! Can i have two bowl!!! I love this type of salad green with egg in it. And Wafu is also one of my liking dressing :)

  • Fern October 14, 2011, 1:29 am

    Sounds delicious! Is it the same kind of dressing used in cabbage salad?

    • Nami October 14, 2011, 9:05 am

      Fern, I’m not familiar with dressing used in “cabbage salad”. Is the salad commonly served in a Japanese restaurant in Sydney?

  • tigerfish October 14, 2011, 2:57 am

    Thanks for the Japanese lesson. I learn something new today. :D
    This is the kind of dressing I like – light and refreshing.

  • Helene Dsouza October 14, 2011, 3:03 am

    I liked your little japanese lesson. =) always usefull!

    Wafu salad dressing is new to me, I ll try that 2morrow.

    What main dish would fit nicely to your japanese style dressing?

    • Nami October 14, 2011, 9:08 am

      This salad is very light and refreshing, so this would even go with some heavy main dish too. Or keep it healthy all the way with anything light…

  • Cindy @ Week Nite Meals October 14, 2011, 6:51 am

    Oh Nami, will this dressing replace my beloved Ponzu? :)

    I chuckled while reading your posting about the non-existence of Chinese salad, I am still so surprised that there are so many variations of Japanese salad. I believe Vietnamese people eat lots of raw vegi also, sometimes as salads, most of the time just items they dump into hot soup or combined in wraps. I have gotten accustomed to that since Jon is Vietnamese, though the last time we went to eat at a 7 course wrap your own Viet restaurant, he got seriously food poisoned, so now we are very careful with raw vegi while eating out…

    Have a great weekend, it’s beautiful today at Houston, actually a bit chilly in the morning, could this mean fall is finally here?

    • Nami October 14, 2011, 9:19 am

      I desperately want to eat salad whenever I visit Taiwan… :-) Oh no really? Now you scare me to eat pho… but maybe that’s okay since we put in hot noodle soup? We go eat pho a lot… I always want to try 7 course dish in a Vietnamese restaurant but haven’t had a chance (and even forgot about it). You reminded me and I should carefully pick a good restaurant. It’s beautiful day here as well. :-) Have a great weekend!

  • Sandra's Easy Cooking October 14, 2011, 7:07 am

    Your salad look very very delicious..I love this idea, arrangement’s of the salad and I did make it several time, but never with your delicious dressing..I will make it this weekend. Thank you so much for tagging, and mentioning me, you are so sweet!!!!

    • Nami October 17, 2011, 11:26 am

      Thank YOU! :-)

  • kat October 14, 2011, 7:16 am

    this salad looks good!

  • David Hicks October 14, 2011, 7:40 am

    I have wanted this one. Thanks!!!!!!

    • Nami October 17, 2011, 11:38 am

      Thank you David! :-)

  • Mr. Three-Cookies October 14, 2011, 7:41 am

    Wafu – what an interesting name. I need to buy rice vinegar, this sounds delicious

  • Sandra October 14, 2011, 7:54 am

    Love the zing the grated onion adds to this dressing. This is so much better than bottled ones. I also love your 3 favorites and you know I’m all over #3!

  • Tracey October 14, 2011, 8:38 am

    Nami-san, that you so much for sharing wafu dressing. I always loved that it enhanced the salad ingredients instead of covering them, as so many heavy American-fu (!) dressings do. Have you ever made it with grated ginger? With winter rolling in, ginger would be a good way to sneak its healing powers in without anyone really knowing it.

    I bet this would good as tempura or gyoza dip. Especially with daikon… Hmmm…

    • Nami October 14, 2011, 9:22 am

      Oh yes, sesame seeds, ginger, plums, yuzu kosho, shiso leaves… all optional! Maybe I should have mentioned that…thanks for pointing it out!

  • Melanie October 14, 2011, 8:54 am

    I’ve tried to replicate the Japanese salad dressing before without much success. Your recipe is a great find! I’m saving it and am going to try it out!

  • Jessica October 14, 2011, 8:55 am

    Hi Nami, I love your Japanese lesson! Can we have more of those? It’s so helpful =)

    That is so interesting. Now I am going to start paying attention to the variation between the Japanese and Chinese dressing. I’ve always loved this. It’s light and flavorful! And gorgeous photos!!

  • Sissi October 14, 2011, 9:08 am

    Nami, this looks exactly like the salad sauce I have been making since I discovered Japanese cuisine, but I didn’t know it was typically Japanese (I thought it was my invention ;-) ). The only ingredient that is stunning here is the grated onion. I can only imagine it changes completely this dressing! I never put any seaweed in my salads, but it looks delicious!
    I also adore korokke (since I made yours beef and carrot one), I have even bought some beef especially for korokke this weekend. Hopefully one day my korokke will look as cute as yours. I have never had okonomiyaki, but have been meaning to prepare it for ages! You must have really got precious photography advice because your photos are extraordinary!

    • Nami October 14, 2011, 9:32 am

      I always admire you for trying out ingredients to make something new. Once you add grated onion, it makes it…how do I say… not “creamy” but it adds very nice texture to it. Sorry I don’t know how to express it in English. But try adding it even little bit and sugar is optional, but I need sugar to balance out. You are making Korokke this weekend? I wish Switzerland is near. I’ll be at your door step by smelling Korokke.

  • Sissi October 14, 2011, 9:09 am

    I have almost forgotten to thank you for the Japanese lesson! It broadens my Japanese culinary vocabulary ;-)

    • Nami October 14, 2011, 9:26 am

      どういたしまして! (I’m so happy you can now read Hiragana. We should comment to each other in Hiragana one day (just kidding, don’t get heart attack! haha.)

  • wok with ray October 14, 2011, 9:35 am

    Nami, thank you for the mention and your appreciation! I am really glad to have given you some my humble pointers but even without it, you have a natural talent in food photography! I am looking at that bowl of salad and that wows me because of your ability to combine and compliment the colors! Thanks again, Nami!

    ~ ray ~

  • Belinda @zomppa October 14, 2011, 11:19 am

    I may need to borrow your sauce!

  • Cookinggallery October 14, 2011, 11:22 am

    I love coming here because every time I come here I always see new tasty recipes which sound easy to make..:-) ! I’ve been meaning to make your sesame salad dressing, but I only have black sesame seeds available. Will this work out too?

    • Nami October 17, 2011, 10:29 pm

      Hi CG! We actually have black sesame dressing too, but you probably want to adjust the taste a bit. Let me know if you like it! :-)

  • Ali October 14, 2011, 11:22 am

    the salad looks refreshingly delicious. Love the light colors it has. great pic, I think this is one of the best salad I’ve ever seen.

  • Lorraine @ Not Quite Nigella October 14, 2011, 4:10 pm

    This is one of my favourite dressings Nami! I usually just buy it and have never made it but thank you for the recipe! :)

  • Shirley October 14, 2011, 4:44 pm

    I enjoyed the Japanese lesson, never knew what wagyu meant until now! I also recently made your sesame dressing, and it was so easy.

  • Liz October 14, 2011, 4:54 pm

    Nami, I really appreciate the Japanese lesson :) I have a LOT to learn! Your dressing sounds delicious….and your salad is another beauty! And thanks for sharing your 3 favorites…your dessert is gorgeous…and I’d love to sample your croquettes and pancakes, too. Have a wonderful weekend!

  • Quay Po Cooks October 14, 2011, 6:34 pm

    Nami, I have always wanted to try the wafu dressing but old habits die hard. Whenever I make a salad, I went and make my usual vinaigrette, mustard honey or the usual simple olive oil and balsamic dressings. Your salad look refreshing and I can how satsifying it will be with the wafu dressing. Can’t wait to make this salad. You picked 3 lovely favorites of yours.

  • Ann October 14, 2011, 6:49 pm

    Oh, this dressing is AMAZING! I love it! I would eat this on salads all the time! Your three picks are lovely, too!

  • Asianmommy October 14, 2011, 7:14 pm

    Mmm…this salad looks delicious!

  • Jen at The Three Little Piglets October 14, 2011, 7:16 pm

    Now that one is easy enough that even I can do it! Sounds like the perfect place to start…

  • Mika October 14, 2011, 7:33 pm

    Oh my god, you make this one? I’m too lazy to make one ; )

  • Hyosun Ro October 14, 2011, 8:25 pm

    Nami – Can a salad be any prettier than this? Great photo! I also love this simple dressing, and I can tell from the ingredients that I will love it. I am going to try it soon.

  • Martyna@WholesomeCook October 14, 2011, 8:51 pm

    The dressing sounds really nice! On the note of non-existent dishes. We have Russian dumplings and Brittany beans as some of the most popular dishes in Polish cuisine. Not sure anyone in Russia or France has heard of them though… but it makes the food sound more exotic!

  • mjskit October 14, 2011, 9:32 pm

    Nami, you now have given a name to a salad dressing that I’ve been making for years and having no idea that it was any type of traditional dressing – Chuka. However, the oils I use are sesame and a little peanut oil with the soy sauce and rice vinegar. I absolutely love it! So that means that your Wafu Dressing will probably become a staple in this house! Why pay money for ready-made dressings when you can serve one like this?

  • Sonia aka Nasi Lemak Lover October 14, 2011, 11:44 pm

    Thanks for the lesson, i learnt some time today..your husband is right, Chinese people seldom serve salad in a meal, usually we like to stir fry. Anyway, I prefer vegetables to serve raw now, Thanks for this simple Wafu dressing.

  • Alessandra October 15, 2011, 12:55 am

    It has been a long time since I heard the word washoku (and Yoshoku, came immediately to mind) I forgot about them, good to read you and be reminded of these things!

    Ciao and have a good Weekend!


  • ChopinandMysaucepan October 15, 2011, 4:13 am

    This is one of my fave Japanese dressing because of its tangy taste apart from the mayo dressing for salads. We used to go to a local Japanese restaurant that serves Wafu steak and they also use this dressing for the steak.

  • kita October 15, 2011, 6:03 am

    I have got to try that korokke! I have never had or seen one but it looks amazing! And this salad dressing sounds like it would be the perfect starter for my awesome Japanese throwdown meal!

  • Jill @ MadAboutMacarons October 15, 2011, 6:17 am

    Adored the wee lesson on Japanese and would much rather have your homemade version of this dressing. Wafu – must remember that one!

  • Nash at Plateful October 15, 2011, 9:19 am

    Nami I’ve gotta try this dressing & I’m glad that all the ingredients are available in my store cupboard. See, I usually have challenges finding Asian ingredients at the stores in Doha. And oh your favorite recipes look totally scrumptious!

  • Susan @ Seafield Farm October 15, 2011, 9:49 am

    Thank you for this Nami! I’ve tried to replicate this recipe several times with limited success. I think this one is definitely a winner!

  • chinmayie @ love food eat October 15, 2011, 9:59 am

    Finally one recipe where I actually have all the ingredients! lol…
    Flavours sound really interesting Nami! Love the addition of grated onion in it!
    I simply LOVE the photos! Those few springs on cilantro look soooo pretty!

  • Lilly October 15, 2011, 11:28 am

    How do you do it? You make a simple salad look like a star! I would love to give your dressing a try. And I will have to check out 2 of your 3 favorite dishes, since I’ve already seen your croquet recipe.
    Ps: have you made more changes on your blog? The layout look different.

  • Lyn October 15, 2011, 1:51 pm

    I didn’t know that there are so many different kinda Japanese salad sauces! I thought it’s more common for the Western salads. lol :P
    It’s always fun and interesting visiting your blog and learning so many new things! ;)
    Btw, which type of onion did you use for this salad dressing? Big or small onions? Yellow, red or white onions? Before I started blogging, I only know big and small onions that are red/deep purplish in color. But now, I got to know about so many different kinds that I’m a little confused at times. :P
    Hope you’ve a wonderful weekend!

    PS: I love all of your three favorite dishes!

    • Nami October 18, 2011, 12:57 am

      Lyn – sorry about my late response. I use regular onion or sweet onion. I think the size can vary so just make sure you have about 1/4 cup of grated onion with juice. :-)

  • Peggy October 15, 2011, 2:02 pm

    I love simple dressings like this Nami! And your 3 choices were definitely good ones – I must have missed the post on the sweet potato pie, but I’m heading over to check it out right now =)

  • Alyssa October 15, 2011, 8:36 pm

    That dressing looks wonderful and oh gosh, that sweet potato pie! There are no words!!!

  • Raymund October 15, 2011, 9:04 pm

    Sounds like an Asian style vinaigrette, love this in leafy salads. BTW Ray gave me also a lot of tips in photography and it was you why I was introduced to him.

    • Nami October 18, 2011, 2:01 am

      I’m really happy to hear you got to meet Ray. :-) Both of you are a great Filipino cook and I’m happy to know you two!

  • Pepy @Indonesia Eats October 15, 2011, 11:14 pm

    I adore this kind of simple dressing. As a person who wasn’t grown up with much dairy products, I’m not a big fan of creamy dressing.

  • Jamie @ the unseasoned wok October 15, 2011, 11:58 pm

    HI Nami! I haven’t been around for a while! Ahhh soo busy. I love the changes to your site and the photos of the salad are beautiful! I am definitely going to try this one. I always make my own dressing, but I never make wafu style dressing. Shameful!

  • AikoVenus October 16, 2011, 7:49 pm

    This looks so delicious and gorgeous! The sweet potato pie reminds me of a combination of my mother’s and the apple pies from fast food restaurants. ^^ Nothing better than homemade, though.

  • Lisa H. October 16, 2011, 10:48 pm

    Thank you for your kind words… Nami :D
    So I am IT now hehehe…

  • Reem | Simply Reem October 17, 2011, 12:24 am

    Nami this is just wonderful.
    God your pictures are amazing!!!!!!!!
    I love your table wear girl.

  • Kay Ecker October 17, 2011, 5:05 am

    I love Wafu dressing and you are right, you can make it so many different ways! Thanks for sharing your recipe, Nami :)

  • PolaM October 17, 2011, 8:27 am

    I love those three posts, the sweet potato pie is awesome and I had missed it!

  • torviewtoronto October 17, 2011, 5:53 pm

    delicious looking dressing wonderful salad

  • Biana @TastyGalaxy.com October 20, 2011, 12:27 pm

    Love onions, thank you for sharing this dressing recipe. It’s easy to make and sounds delicious!

  • Carolyn Jung October 20, 2011, 5:14 pm

    I love this dressing on tomatoes. It’s like an explosion of umami in your mouth. ;)

  • mycookinghut October 21, 2011, 2:27 pm

    I love this dressing!!

  • Evelyne@CheapEthnicEatz October 21, 2011, 2:47 pm

    I buy a salad dressing here and it is called Wafu, I always thought it was the brand’s name. They sell it in a creamy color…maybe a different version. Well it is my go to salad dressing for any salad…I adore it. Fun I can try it at home now.

  • Susan Wenzel (@AGoodCooker) April 18, 2012, 5:30 pm

    I am making this dressing to go on a lettuce, egg, tomato, cucumber, wakame salad I will serve with your teriyaki chicken and rice! Yummy! Thanks!! (ps – I used white pepper instead of black)

  • krishna bhujel April 26, 2012, 3:23 pm

    i have wanted it japanese salad dressing recipes ,, looking nice your salad and thank your nami your salad dressing .i always looking your post .

  • Maridius May 3, 2012, 2:33 am

    Correction, there are actually salads & raw vegetables in Northern Chinese cuisine.

    • Nami May 3, 2012, 2:52 pm

      Really? Do you mind let us know what they are? We have never seen Chinese salad before (I’m not talking about salad served like Western style). What kind of salad and is it served with some sort of dressing?

  • Vee May 11, 2012, 12:11 pm

    Love the recipe, thanks so much! Am going to try it this weekend, as I have a hankering for salads like this.

    About Chinese salads and their non-existence, I gently beg to differ. Perhaps your husband is from Southern China or grew up in a city, as I have Chinese friends who refuse to touch raw veggies. But Northern Chinese folk like my parents (farming folk in particular) definitely eat lots of raw veggies, in what can be considered something of a Chinese salad. My father’s favorite raw “salad” ingredients are raw spring onion, raw tofu, precooked tofu skin with hot pepper paste, soy sauce and black bean paste. Mmm mmm. It’s just usually not presented in a Western salad form, and rather like a wrap inside the tofu skin. Raw lettuce wraps of rice, meat and fresh cucumber straight from a garden with home-made bean paste is another raw veggie, salad-like dish I grew up eating during hot summers. My mom has also come up with her own Chinese salad variation with julienned carrots, cukes, tomatoes, tofu skin, seaweed, cellophane noodles, seasoned with lots of salt, sugar, garlic, and some soy sauce and soy vinegar. Good stuff :)

    • Nami May 12, 2012, 1:11 am

      Hi Vee! Thank you so much for writing me. I learn new things everyday! I edited my content a bit. Thank you so much for your detail explanation! :-)

      • Vee May 12, 2012, 4:47 pm

        Happy to share :) Thanks for sharing your cooking knowledge with us!

  • William July 27, 2012, 7:22 am

    actually, i found this recipe a little bit too sour, so i added some sugar to sweeten it. And it turned out nice

    • Nami July 27, 2012, 10:57 am

      Hi William! I’m glad to hear the dressing worked out after adding sugar. :-) Thank you so much for trying this recipe and giving me feedback!

      • William July 29, 2012, 8:42 am

        Ur welcome, Nami. :) oh i almost forgot, I also grind the roasted white sesame so it will give much flavor and aroma……

        • William July 29, 2012, 8:51 am

          nami, what’s the difference between mirin and rice vinegar?

        • Nami July 29, 2012, 3:15 pm

          The addition of sesame seeds sounds wonderful!

          • William July 29, 2012, 8:43 pm

            in ur recipe there is already roasted white sesame, but i grind it also.

            • Nami July 29, 2012, 10:07 pm

              LOL! Oops… you can tell I make many variations with or without sesame seeds etc… :D Thanks!

  • Satsuga December 28, 2012, 3:18 am

    Hi, I just came across this salad dressing from google search, and I tried making it right away. It tasted awesome! I will never again turn to those commercial ready salad dressing. Thanks very much for sharing this recipe :-)

    Oh and, I think I’m not meant to, but I added some grated leftover daikon to the mix, it’s so yummmm…..

    • Nami December 28, 2012, 8:35 pm

      I’m so glad you enjoyed this recipe! Thank you so much for finding my blog and giving this recipe a try. Grated daikon sounds wonderful! :)

  • NONIK December 30, 2012, 9:14 pm

    Hi Nami…My friend and I tried this recipe last week. We changed vegetable oil with olive oil and rice vinegar with apple cider vinegar. My friend said it taste okay first after she combined all except onion, although the taste was different with she had tasted in japanese restaurant before. But after we put onion in, it tasted bitter. Why my onion taste bitter? My friend said maybe the onion not ripe yet, but i am not so sure.

    Thank you.

    Because today is the last day of the year, I wish you will have a good new year ( よいお年をお迎えください).

    • Nami December 30, 2012, 11:48 pm

      Hi Nonik!

      Most Japanese dressing uses no fragrance light oil and olive oil might be too heavy. Also apple cider is a bit too strong for this type of dressing. I think the right kind of oil and vinegar is very important for Japanese style dressing.

      As for the onion, you can soak in cold water to remove the bitterness (for maybe 10 minutes), then squeeze the water out to add into the dressing if bitterness is too strong. Each onion is different so it’s hard to say, but if you enjoy the onion in general, it definitely adds nice texture and flavor to the dressing.

      Hope this helps. :)

      どうもありがとう!明けましておめでとうございます! :)

      • Charlotte June 19, 2014, 7:57 pm

        Hey Nami,

        Would you please be able to recommend a healthier oil you could use instead of vegetable/canola oil?



        • Nami June 21, 2014, 7:17 am

          Hi Charlotte! For this recipe, I use canola or vegetable oil, which is common oil to use for Japanese dressing. You can use grape seed oil too, or other neutral flavor oil.

  • nic January 24, 2013, 3:12 pm

    Hello Nami,
    Thanks for the salad dressing recipe. Can I sub light olive oil for canola oil? Also if it’s a must, can I use agave nectar instead of sugar?

    • Nami January 24, 2013, 9:54 pm

      Hi Nic! Yes you can substitute with olive oil and agave nectar if you like. Olive oil has stronger taste than vegetable/canola oil, so please adjust according to your liking. :) Enjoy!

  • Charri February 19, 2013, 2:56 pm

    I finally made the wafu dressing last night, I tried this morning it was sooo good.
    The only one thing really brothers me is hard to make grated onion juice.
    This recipe saves a lot of my money.
    I spent $7 CA dollar on one small bottle of wafu dressing.
    Now, I can make as much as I want, and it costs me so little.

    • Nami February 21, 2013, 1:09 am

      Hi Charri! I’m really happy to hear you liked it! Regarding onion juice, it depends on how much water is inside the onion and what kind of grater you use. Do your best. You could just omit it too, but I like the texture the grated onion create in the dressing. Hope this helps. :)

  • Roxanne August 22, 2013, 10:57 pm

    Could you substitute the rice vinegar for standard vinegar?

    • Nami August 25, 2013, 9:04 pm

      Hi Roxanne! Sure, but please remember Japanese rice vinegar is more mild in acidic than standard vinegar. Maybe you can reduce the amount a little bit? Hope that helps! :)

  • Dalila January 26, 2014, 7:20 pm

    Hi there!
    I love this dressing! How long will it keep in the fridge?

    • Nami February 7, 2014, 10:24 am

      Hi Dalila! So sorry I missed your comment! Hope my answer is not too late. It will last 1-2 weeks, esp when vinegar is in it. Hope this helps! :)

  • rumela January 27, 2014, 9:58 am

    love the pictures !! the dressing looks so yummy and it’s so easy to make!

  • Linda February 4, 2014, 5:23 pm

    Thank you so much for sharing this, it’s delicious and my four year old son, who refuses go eat salad, had FOUR helpings of salad with this dressing.

    • Nami February 6, 2014, 9:29 pm

      Hi Linda! I’m so happy to hear your 4-year old son liked this! My kids love this dressing too. And it’s great as it’s homemade and we can make it anytime. Thank you very much for your feedback. xo :)

  • Maria February 23, 2014, 2:34 am

    This is so fantastic. Did not have vegetable oil so used peanut and it was still so yummy. I have been eating salads like a rabbit since discovering this dressing. Cannot wait to try your other dishes

    • Nami February 24, 2014, 5:32 am

      Hi Maria! HAHAHAH “like a rabbit”!!! But I understand what you mean. When I like dressing, I feel like I can eat tons of salad too. Hope you enjoy other recipes from my blog. :) Thank you so much for your feedback!

  • kazy April 15, 2014, 8:35 am

    Sorry such a latecomer here. This salad looks wonderful. I’m about to attempt to reproduce it this afternoon for lunch. With all the ingredients you mentioned to put in the salad, it sounds very very hearty and will satiate til dinner without having to snack on stuff. However, I am not familiar with the Wakame Brown Seaweed and what it looks like while purchasing it at my local Asian market. Is it in the cold section? Is it wet or is it dry? Please help. Thanks.

    • Nami April 15, 2014, 9:00 am

      Hi Kazy! Oh please don’t feel sorry at all, and I’m so glad you are here! :) It’s in dry food section, in a package like this.


      If you are shopping in a Japanese / Asian supermarket, it’s near nori seaweed, rice seasoning, all the dried food ingredient area.

      Hope this helps and enjoy the recipe! :)

  • helene hanada June 29, 2014, 6:57 am

    I’m so happy I found your blog:-)! I’ve been making this salad dressing w/addition of a little sesame oil. The salad (greens & toppings) are julienned & placed over somen noodles. Its refreshing when the temperature outside is just unbearable. Toppings I use are: kamaboku, plain egg omelet, carrots, negi.
    You have made all of my favorite foods-hijiki,agedashi tofu,(although I can eat tofu as is), kimpira& nimono just to mention a few.
    BT W, do you make your own dashi or is it OK to use pre-pkg dashi no moto ?

    • Nami July 3, 2014, 2:10 am

      Hi Helene! I’m glad you found my blog, and thank you for your comments! It seems like you like oso-zai dishes. I’m glad you like those traditional Japanese dishes. :)

      I make my own dashi once in a while depending on dishes I make. I usually use Dashi Packet method and don’t use dashi no moto. Dashi packet can be hard, but it’s much easier to find dashi no moto.


  • Maria November 5, 2014, 1:40 am

    Thank you for sharing this, I’ve made it and cannot get enough of it. It is so delicious and ridiculously simple

    • Nami November 5, 2014, 10:03 pm

      Hi Maria! So happy to hear you enjoyed this dressing! It’s one of my favorite too – very simple and delicious! Glad you liked it too. :) Thank you for writing!

  • Carol February 4, 2015, 4:57 am

    I have a stupid question…about the grated onion juice, I should using raw onion or cooked onion?

    Can I use it as a dip sauce with Grilled vegetable beef roll?

    • Nami February 4, 2015, 1:07 pm

      Hi Carol! It’s a raw onion. It gives nice texture to the dressing instead of just a liquid mixture. If you don’t like onion, you can omit it. If you don’t have extra step, you can also soak grated onion in water (over sieve so it’s easier to drain) to get rid of bitterness. For me, that tiny bitterness adds another dimension to the dressing. My kids don’t seem to notice the onion taste. Try both ways! Sure you can use it as a dip sauce (you can even heat up). I’d include onion if you use for meat dish. It gives very refreshing flavor. Hope you enjoy! :)