You may also like
Ingredients
- 1/2 teaspoons usukuchi shoyu (light-colored soy sauce) or regular shoyu (soy sauce)
- 1 tablespoon mirin (sweet cooking wine)
- 1/2 cup dashi (fish stock)
- 1/4 teaspoon salt
- 1 teaspoon hot mustard paste (see Notes)
Method
- In a medium bowl, combine all the ingredients except the mustard paste.
- Add the mustard paste little by little, stirring.
- Taste the dressing when youve added half the mustard paste, and either stop or continue adding it, to suit your taste.
- Toss the dressing with about 9 ounces of briefly boiled and cooled vegetables, and serve.
