Boost any salad with this much loved Japanese-style dressing. Only 6 ingredients are needed to nail the trademark umami, nutty, and sweet flavors from the starter salad served in many Japanese restaurants.
I’m excited to share this restaurant style wafu dressing with you. Every time I make it at home, I’m a little shocked by how fast it disappears. Much like the carrot ginger dressing and soy garlic dressing that fans of Japanese dressings love to use on almost everything, this is another extremely versatile sauce you will fall in love with.
But, since Ben and I are putting it on top of leafy greens, I see that as a good thing. It’s so versatile that we sometimes swap it for the dressings typically used on chopped salads – and even nicoise salad. I hope you love it as much as we do!
For a full overview of classic Japanese flavors, see this Japanese salad dressings guide, which covers ginger, sesame, miso, and more.
Table of Contents
Why This Dressing Works
- It’s packed with classic Japanese flavors that will make you feel like you are dining at your favorite Japanese spot.
- Savory, tangy, nutty and umami flavors that elevate any chopped salad I put it on.
- 6 ingredients. 5 minutes of my day. Tastes way better than store-bought Asian salad dressing.
For something more rich and earthy, try my Japanese sesame dressing recipe or this much love miso dressing.
Japanese-Style Dressing Ingredients
Scroll to the bottom of this page for the full recipe.
- Extra Virgin Olive Oil: I always try to use the good stuff. First press if available at the store.
- Sesame Oil: Just a teaspoon of sesame oil adds so much depth and a nutty, toast-y flavor.
- Soy Sauce: I use Japanese soy sauce for salt and umami.
- Rice Vinegar: Bright and almost fruity. Rice vinegar is tart without being overpoweringly sour.
- Honey: While classic wafu dressings are made with mirin or sugar, I love the floral element that honey adds to this dressing.
- Sesame Seeds: I use toasted sesame seeds when I have them handy. They add another layer of nuttiness and texture.
Optional: Add a little miso paste to add more depth of flavor or a sprinkle of dashi powder for a mineral taste.
How to Make Wafu Dressing
- Place the olive oil, sesame oil, soy sauce, rice vinegar, honey and sesame seeds in a salad dressing shaker or storage container with a lid.
- Close the lid and shake vigorously until mixed well and emulsified.
- Serve immediately, or store in the refrigerator until ready to use.
Recipe Tip
- Toast raw sesame seeds in a pan on the stovetop. Get a small skillet going over medium heat and add your sesame seeds to the hot pan. Do not add oil. Stir and toss the sesame seeds frequently for about 3 minutes. As soon as they start to brown, take the pan off the stovetop and transfer the seeds to a container to cool. Careful, they burn fast!
- Shake for best results. While you can mix dressing in a bowl with a whisk, I find that shaking them results in a more thorough emulsification – and gets the job done more quickly.
Storage
This Japanese-style dressing will keep in the fridge for up to 1 month.
- Store in a sealed salad dressing shaker, glass jar or storage container with a lid.
- Separation will occur during storage. Just shake vigorously prior to serving.
While you can technically freeze salad dressings, I don’t recommend it. Once thawed, the separated ingredients don’t mix well again.
Dishes That Pair Well With Japanese Salads
Sometimes it’s great to make a hearty salad that eats like a full meal. But I still like to at least eat a side salad on nights when I’m whipping up other entrees. Here are a few dishes that pair well with a Japanese salad:
- Miso Salmon
- Baked Chicken Katsu
- Tekka Don โ Japanese Tuna Bowl
- Japanese Salted Salmon (Shiozake)
- Korean Sticky Chicken
Have you made this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
PrintJapanese-style dressing (wafu)
A Japanese-style dressing full of umami and with classic sweet, tangy, and nutty flavors.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: about 1/2 cup 1x
- Category: Sauce
- Method: Shaking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon honey, mirin, or sugar
- 1/2 teaspoon roasted sesame seeds
Instructions
- Combine. Mix all the ingredients for the dressing in a salad dressing shaker or a storage container with a lid.
- Shake to emulsify. Close with a lid and shake vigorously until the oil has emulsified.
Notes
Keep this dressing in a jar or salad dressing shaker. Refrigerate for up to 1 month.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 72
- Sugar: 0.9g
- Sodium: 108.4mg
- Fat: 7.7g
- Saturated Fat: 1.1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 1.3g
- Fiber: 0g
- Protein: 0.3g
- Cholesterol: 0mg
Frequently Asked Questions
Absolutely! This dressing makes a great marinade for chicken, beef, tofu and seafood. Not only would it impart a ton of great flavor to your protein of choice, but the soy sauce acts as a meat tenderizer. If you decide to use this dressing as a marinade, just leave the sesame seeds out – as they might burn once you put your steaks on the grill.
It can be. But you’ll have to get rid of the honey. Just use agave nectar or maple syrup instead of honey and you’re good to go.
Since this dressing contains soy sauce, it’s not gluten free. However you can sub out the soy sauce and use tamari or liquid aminos instead if you’re following a wheat-free diet.
