This Yokohama-style Japanese Vinaigrette Recipe is probably not very Yokohama authentic but my wife is from Yokohama and the recipe is adapted from some Japanese cookbook she has had for 20 years so the name is as good as anything.
While predominately oil based, you just need a light splash of this Japanese vinaigrette to kick your salad up a notch. Light and refreshing, it is better than almost all the commercial vinaigrettes we have tried over the years.
Yokohama-style Japanese Vinaigrette Ingredients
- 270 ml Canola oil
- 180 ml Rice vinegar
- 3 tbsp. Sugar
- 2 tsp Salt
- Dash of pepper
Combine all ingredients in a container that can be used to store and pour the dressing. Shake thoroughly until well combined.
We use a tupperware container with a detachable lid that has a pouring spout with cap. It has the ml measurements on the side of the container so it is easy to make this recipe directly into the container it will be stored and used from.
That is all there is to this, you can add the following to make it more like a traditional Wafu dressing but I like the lighter taste of the Yokohama-style one.
- 1 tbsp Sesame seed oil
- 1 tbsp Soy sauce
- 1 tsp Lemon juice
- 1 tsp Toasted sesame seeds