Soy Vinaigrette Recipe
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Flavors of Japan
Cooking time: None
Total time: less than 15 minutes
Preparation time: A few minutesCooking time: None
Difficulty: Easy
Chef's Note
This vinaigrette from chef Kiyomi Mikuni is served with his tuna carpaccio, but you could also use it with cold fish or shellfish to add a Japanese touch.
Ingredients
Ingredients
- 200 ml (3/4 cup) olive oil
- 35 ml (2 tbsp.) Balsamic vinegar
- 35 ml (2 tbsp.) Soy Sauce or Soya Sauce
- A squeeze of lemon juice
- Fine salt and freshly ground pepper
Method
- Combine all the ingredients into a creamy dressing.
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