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Katsu Salad Dressing Recipe
Learn how to make this quick and easy katsu salad dressing recipe! This creamy Japanese-style dressing combines sweet and tangy flavors perfect for salads. Simple ingredients, restaurant taste at home. Ready in minutes - the ultimate salad recipe!
Prep
Cook
Serve
Kcal
- 4 tbsp mayonnaise
- 2 tbsp curry powder (medium heat)
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 clove garlic, finely grated
- 1 tsp freshly grated ginger
- 2-3 tbsp warm water, to thin
- Pinch of ground turmeric
- Sea salt to taste
Step 1
In a small, dry frying pan over medium-low heat, toast the curry powder for about 1 minute, stirring constantly, until it becomes fragrant and slightly darker. This step is essential — toasting activates the spices and removes any raw, powdery taste. Transfer to a bowl and let it cool for a minute.Step 2
Add the mayonnaise to the bowl with the toasted curry powder. Stir until the spice is fully incorporated and you have a smooth, golden mixture with no lumps.Step 3
Add the honey, rice vinegar, soy sauce, and sesame oil. Mix well — the dressing should start looking glossy and flavourful. Stir in the grated garlic and ginger, plus the pinch of turmeric for extra colour.Step 4
Add warm water a tablespoon at a time, stirring after each addition, until you reach your desired consistency. For a salad dressing, you want it thin enough to drizzle but thick enough to coat the leaves — usually about 2-3 tablespoons does the trick.Step 5
Taste and adjust the seasoning with a pinch of salt. If it needs more sweetness, add a touch more honey. If it needs more tang, a splash more rice vinegar. The dressing should be creamy, mildly spiced, and perfectly balanced between sweet and savoury.Step 6
Transfer to a jar or container and refrigerate for at least 30 minutes before using — the flavours will develop and meld together as it chills. This dressing keeps in the fridge for up to 5 days and is brilliant drizzled over crispy salads, grilled chicken, or as a dipping sauce.
What ingredients are used in Asian Sesame Ginger Dressing from Wagamama?
This Asian dressing combines rice vinegar, soy sauce, sesame oil, fresh ginger, garlic, Dijon mustard, vegetable oil, toasted sesame seeds, spring onions, white pepper, caster sugar, and cornflour for thickening.
How to cook Asian Sesame Ginger Dressing from Wagamama at home?
Learn how to cook Asian Sesame Ginger Dressing from Wagamama by whisking rice vinegar with sugar, adding aromatics like ginger and garlic, slowly emulsifying with oil, then thickening with cornflour slurry before chilling for 30 minutes.
What's the best way to emulsify Asian salad dressings without them separating?
Slowly drizzle oil whilst whisking continuously for 2-3 minutes. Adding Dijon mustard acts as an emulsifier, and the cornflour slurry helps stabilise the mixture to prevent separation during storage.
How long does homemade sesame ginger dressing last in the fridge?
Homemade sesame ginger dressing keeps for up to one week when stored in an airtight container in the refrigerator. Always give it a good shake before using as natural separation may occur.
Can I substitute rice vinegar in Asian dressings with other vinegars?
Whilst rice vinegar provides the authentic mild, sweet flavour, you can substitute with white wine vinegar or apple cider vinegar. Use slightly less quantity as they're more acidic than rice vinegar.