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Salad Dressing Recipe
Learn how to make Wagamama's famous salad dressing recipe at home! This quick and easy Japanese-style dressing combines sesame oil, rice vinegar, and soy sauce. Perfect for recreating restaurant flavors in your kitchen with simple ingredients.
Prep
Cook
Serve
Kcal
- 60ml rice vinegar
- 30ml sesame oil
- 15ml soy sauce (low sodium preferred)
- 15ml mirin (or rice wine vinegar as substitute)
- 1 tsp caster sugar
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, minced
- 1 tsp toasted sesame seeds
- 1/4 tsp chili flakes (optional, for heat)
- 1 spring onion, finely chopped
Step 1
Start by preparing your aromatics. Finely grate the fresh ginger using a microplane or the finest side of your box grater - you want it almost paste-like in consistency. Mince the garlic clove as finely as possible, and finely chop the spring onion, including both the white and green parts. Set these aside in a small bowl.Step 2
In a clean mixing bowl, combine the rice vinegar and mirin. Whisk them together gently to create your acidic base. The rice vinegar provides that characteristic tangy brightness that makes this dressing so refreshing, while the mirin adds a subtle sweetness and depth.Step 3
Add the caster sugar to the vinegar mixture and whisk vigorously for about 30 seconds until the sugar completely dissolves. You shouldn't see any granules remaining - this is crucial for achieving that smooth, restaurant-quality finish.Step 4
Slowly drizzle in the sesame oil while whisking continuously. This creates a proper emulsion and prevents the oil from separating. The sesame oil should integrate smoothly, giving the dressing a lovely golden colour and that distinctive nutty aroma.Step 5
Add the soy sauce and whisk again for another 15 seconds. The soy sauce will deepen the colour and add that essential umami flavour that makes this dressing so addictive.Step 6
Fold in your prepared aromatics - the grated ginger, minced garlic, and chopped spring onion. Add the chili flakes if you're using them. Stir everything together gently but thoroughly, ensuring the aromatics are evenly distributed throughout the dressing.Step 7
Finally, sprinkle in the toasted sesame seeds and give the dressing one final gentle stir. Taste and adjust seasoning if needed - you might want a touch more sugar for sweetness, more rice vinegar for tang, or more soy sauce for depth.Step 8
Transfer the dressing to a clean jar or bottle with a tight-fitting lid. Allow it to rest for at least 15 minutes before using - this resting time allows all the flavours to meld together beautifully. The dressing will keep in the refrigerator for up to one week, though it's best used within 3-4 days for optimal freshness. Give it a good shake before each use as natural separation will occur.
What ingredients are used in Asian Sesame Salad Dressing from Wagamama?
The dressing uses rice vinegar, sesame oil, soy sauce, mirin, caster sugar, fresh ginger, garlic, toasted sesame seeds, chilli flakes, and spring onion for an authentic Asian flavour profile.
How to cook Asian Sesame Salad Dressing from Wagamama at home?
Learn how to cook Asian Sesame Salad Dressing from Wagamama by whisking rice vinegar with mirin, dissolving sugar, slowly emulsifying sesame oil, adding soy sauce and aromatics, then letting flavours meld for 15 minutes before serving.
What can I substitute for mirin in Asian salad dressing?
Rice wine vinegar makes an excellent substitute for mirin in Asian dressings. You could also use a splash of white wine vinegar with a pinch of extra sugar to replicate mirin's sweet, tangy flavour.
How long does homemade sesame salad dressing last in the fridge?
Homemade sesame dressing keeps for up to one week refrigerated, though it's best used within 3-4 days for optimal freshness. Always shake well before use as natural separation occurs.
What's the best way to achieve a smooth emulsion in sesame dressing?
Slowly drizzle sesame oil whilst whisking continuously to create a proper emulsion. Ensure sugar is completely dissolved first, and whisk vigorously to prevent oil separation.