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A jar of homemade wafu dressing sits on a small wooden board, with a fresh salad and plates in the background on a rustic wooden table.

Wafu Dressing (Japanese Salad Dressing)

by Namiko Hirasawa Chen
Make authentic Japanese-style Wafu Dressing at home in just 5 minutes! This savory-tangy soy sauce vinaigrette combines fresh grated onion, rice vinegar, and toasted sesame seeds for a bright, versatile dressing that elevates salads, grilled meats, and vegetables.
Prep: 5 minutes
Total: 5 minutes
Servings: 3 (1 batch is 100 ml)

Ingredients

Servings: 3 (1 batch is 100 ml)
US Customary - Metric

Instructions

  • Gather all the ingredients.
    Six small bowls with oil, soy sauce, pepper, sesame oil, sugar, and sesame seeds are arranged on a wooden surface, alongside half a yellow onion.
  • Grate ¼ yellow onion using a ceramic daikon grater until you get 1 Tbsp.
    A hand grates an onion into a ceramic container, creating a pile of grated onion perfect for making wafu dressing, and then a spoon scoops some of it out.
  • Add 1 Tbsp grated onion, 3 Tbsp soy sauce, 3 Tbsp rice vinegar (unseasoned), 1 Tbsp sugar, ⅛ tsp freshly ground black pepper, 1 tsp toasted white sesame seeds, and 3 Tbsp neutral oil to a mason jar (or a mixing bowl).
    Three images show hands preparing wafu dressing by adding liquid and granulated ingredients into a glass jar on a wooden surface. The steps progress from pouring liquids to adding a white powder and another liquid, illustrating the process of making this flavorful Japanese-style sauce or marinade.
  • Put the lid on and shake the jar vigorously (or whisk the ingredients in the bowl) for 10 seconds until fully emulsified with no visible oil separation.
    Two images show hands holding and shaking a glass jar with a white lid, filled with a reddish-brown wafu dressing, over a wooden surface.

To Serve

  • Shake the jar (or whisk) before each use since the oil rises as it sits. Drizzle over a leafy green salad. I put together green leaf lettuce, halved cherry tomatoes, shredded carrots, sliced cucumber, red radish slices, and boiled egg. See Notes for more ideas.
    A colorful salad with leafy greens, cherry tomatoes, sliced cucumbers, carrots, and boiled egg pieces on a patterned plate is served with wafu dressing, with salad tongs on a rustic wooden table.

To Store

  • Keep the dressing in an airtight container and store in the refrigerator for 7–10 days. Freezing is not recommended because the oil separates and the onion turns watery once thawed.
    To re-emulsify chilled dressing: If the dressing separates in the fridge, let it warm up on the counter for 5–10 minutes. Or microwave it for 10–15 seconds with the lid off. Shake to restore the emulsion.

Notes

Raw onion: If you don't like the taste of raw onion, you can microwave the grated onion (or sauté on the stove) to remove the sharp, stinging bite and give it a rounded flavor. Sweet onions like Vidalia, Maui, and Walla Walla, work as well. 
Neutral oil: Use lightweight, neutral oils such as canola, safflower, refined grapeseed, or refined avocado oil. Refined or light olive oil (without olive flavor) also works. Avoid thick-flowing oils like extra virgin olive oil or vegetable oil blends. 
Rice vinegar: Champagne vinegar makes a great substitute. Avoid distilled white vinegar or white wine vinegar, as their higher acidity can be too harsh.
How to Serve Wafu Dressing

Nutrition

Calories: 159kcal, Carbohydrates: 6g, Protein: 2g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 3g, Trans Fat: 1g, Sodium: 961mg, Potassium: 8mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg

The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.

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