Wafu (和風) is a popular Japanese salad dressing which is basically an onion vinaigrette. It takes 5 ingredients to make and pairs perfectly with greens, lettuce, cucumber for an appetizer or a refreshing side.

This dressing brings me back to my high school days when I worked at Mos Burger — a Japanese chain restaurant that specializes in rice burgers. Boy, I loved everything on the menu — fish fillets, pomelo ice teas, organic rice patties (some of my coworkers used them to make fried rice). It was a memorable and delicious time.

Among their menu, Wafu salad was a bestseller. It had completely slipped my mind until I came across it on Adam Liaw’s social media. Making it brings me back to the school days — walking home after an evening shift, the jasmine-scented gardens of Chang Kai Shek memorial hall, koi fish ponds, and the many meals I shared with my friends. I will be eating lots of Wafu dressing on salads this summer.

Japanese Onion Salad Dressing (Wafu/和風醬)

Ingredients

1/2 onion, roughly chopped (around 1 cup)
1 tbsp soy sauce
2 tbsp rice vinegar (sub-seasoned rice vinegar and omit the sugar)
1 tbsp cane sugar
1/2 cup grapeseed oil (sub olive oil)
1/2 tbsp toasted sesame seeds (optional)

Instructions

Add all of the ingredients aside from the oil into a blender or food processor. Pulse and blend into a thick dressing. Don’t overblend.
Top with oil of choice and sesame seeds. Seal the jar, and give it a good shake until the ingredients emulsify. Serve over salad or soba/rice noodles. Dressing keeps for 3-4 days in the fridge

Cooking Notes:

• Traditionally, the onions are grated with a Microplane grater to preserve texture. I find the blender method easier with limited time on my hands.

• If making beforehand, give the dressing jar a good shake before serving.