Just made your Creamy Japanese dressing. Doubled the recipe and added another tablespoon of lemon juice, 1 tsp of soy sauce and another dash of pepper. So so good! Now I can make more easy and fresh salad dressings! Thank you!!
I love the ones either without or very little oil. And sadly, we can't get umeboshi plumbs here in Australia. I've also never seen shiso leaves either, but they both look good! One trick I learned when making my own salad dressings is: If you have any baby food jars or other similar small jars with a lid, store the dressing in the refrigerator in them, and with the lid on tight, shake the dressing to combine before putting it on the salad or vegetables! Thank you for posting these recipes! :)
Hiya where in Aust do you live?? We have umeboshi plums here from Japanese specialty store. They’re pretty cheap they last ages. With the rest you can make onigiri or ochazuke! There are many types though just have a chat with the shopkeepers. Fujimart or jun stores are available throughout Aust
@Cherie Bargery Thank you for watching my video! I hope somehow you can find umeboshi plums and shiso leaves... And, thanks for the tip too! I will try that when I make dressing next time:)
@@taring9 I'm in Ferntree Gully, Vic, and it was at an Asian grocery that told me that because the plumbs are fermented, the Aust Gov won't import them. Oh and I"m 1 hour out of Melbourne Vic.
You can get umeboshi at most/any Asian grocery in Melbourne. I’ve even found it at non-Asian greengrocers or health food stores from time to time. Spiral foods does a local version (usually paste form) that I’ve seen lots of places, but it is much more expensive than what you’d get from an Asian store.
I think the idea of using hondashi instead of anchovies in a Caesar dressing is such a great idea! I always have both on hand but a dressing never uses a whole tin of anchovies so I can save them for another recipe. Dashi powder is also especially good for people who think anchovy is too strong tasting. All your dressings look good but Miso and sesame are my favorites.
Thank you very much for your comment! I'm glad you point out the dashi powder part:) Thanks! I've never known that you can use anchovies for a Caesar dressing! I wanna try it next time:D That's so nice to hear you liked the miso and sesame one. Please give it a try!!
Your presentation is perfect. The restaurant with husband’s favorite onion dressing closed and I could not replicate it. 😅Love your variety with wasabi, umeboshi, shiso, dashi, katsuoboshi, nori. Will look for shiro goma oil.
Thank you so much for saying that! I am so glad you liked them 😍 Shiro goma oil is amazing!! I love to use it for dressing and fried food. Please use this link if you want! - White Sesame Oil amzn.to/3X6sda6
I'm so happy you made this video. I wanted to try some good salad dressing. I want to try the umeboshi one the most. I have to order umeboshi on the internet, but it's OK. I also want to try the onion one.
Excellent! Easy and very Japanese. As someone said umeboshi and shiso leaves are not that easy to find outside of Japan. On the other hand I can live without them, just my taste, but my gf loves them. Also a dressing to go with tofu is with blue cheese in some variety. It is expensive in Japan, but cheap in Europe and many places. My favourite tofu is the creamy one, especially with endives. Arigato for your vids!
I love all of your videos. I was craving salad, now I just need to make a so yummy dressing. 😋 Oh this might sound weird, but where did you get that tiny spatula; it looks like it comes in handy.
Hi! I tried the Onion Salad Dressing, but unfortunately mine tasted slightly bitter! Is it because of the grated raw onion? How can I fix the bitterness problem? Any suggestion is appreciated 😅
Hi! Thank you so much for trying my recipe. Please heat the grated onion in microwave or small pot you have! Then, maybe you need to let cool for a while before using in dressing. Hope you will like that way!
I do this when I add onion to tuna and mayo for a dip for chips. I cut the onion is slices and then put in ice water. It takes the bite out of it and enhances the sweetness just a little. I’m not sure if bite is the same as bitterness though.
