This makes a big batch, but don’t you worry, it won’t last long. Sweet, sour and tangy. I love it on tofu!
Rate This Recipe:
Roy’s Ume Vinaigrette
This makes a big batch, but don't you worry, it won't last long. Sweet, sour and tangy. I love it on tofu!
Ingredients
- 1/2 tsp. garlic, chopped
- 1/2 TB onion, chopped
- 1/2 tsp. ginger, chopped
- 1/2 tsp. wasabi paste
- 2 TB mirin sake
- 2 TB rice wine vinegar
- 2 TB sugar
- 1 TB Aloha shoyu
- 6 TB ume
- 2 TB ume juice
- 1 TB sesame seed oil
- 4 c. salad oil
- white pepper to taste
Instructions
- Puree all ingredients until smooth, with blender running.
- Add salad oil very slowly to make a thick dressing.
How To Serve:
- Makes 5 cups.
Tried this recipe?Let us know how it was!
Order Roy’s Fish & Seafood Cookbook
