Roy’s Ume Vinaigrette

- Advertisement -

This makes a big batch, but don’t you worry, it won’t last long. Sweet, sour and tangy. I love it on tofu!

0 from 0 votes

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!
Prep Time20 mins
Active Time0 mins
Total Time20 mins
Course: Marinades, Sauces
Cuisine: Hawaiian Chefs Celebrities Restaurants, Hawaiian, Local
Keyword: Deirdre K Todd, Ume, Vinaigrette, Sweet, Sour, Tangy, Tofu
Yield: 5 Cups.
Author: Deirdre K Todd


  • 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


  • Puree all ingredients until smooth, with blender running.
  • Add salad oil very slowly to make a thick dressing.

How To Serve:

  • Makes 5 cups.

Order Roy’s Fish & Seafood Cookbook

Click to Order Roy's Fish & Seafood Cookbook

- Advertisement -


Recipe Rating

Please enter your comment!
Please enter your name here