Prep 5 mins
Cook 0 mins
This is from one of our favorite Japanese restaurants. It's different but is the perfect combination with a Japanese style meal when the flavors all meld together. We serve with Filipino Bistek and it all blends perfectly on the plate.
- Using a whisk blend all ingredients. Better if made ahead of time.
- Serve on crisp greens like a combination of iceberg and butter lettuces along with julienned carrots.
Right on the spot,even though I never tried a Shogun dressing before I really enjoyed this. I'd have never thought of using red wine vinegar in a Japanese salad dressing.Thanks for sharing this.Made for ZWT6. Go Vagabonds!
This is a WoW of a salad dressing. The only thing I did differently was to use just a pinch of sugar, as was suggested by CrysDanMom. This has been sitting in the fridge since the day the Tour began! Just "uncorked" it today for lunch.....Thnx, Vicki, for another great recipe. Made for ZWT6.
This is a great dressing recipe. Very similar to our local Shogun dressing; I did add a couple more drops of soy, and may try a drop of honey next time. I let it sit for 2 days, to let the flavors marry together. I served on iceberg, as directed, and LOVED it! Thanks for sharing, Vicki in CT; I'll make this again and again :-) .