MATSUHISA DRESSING

Makes 1 3/4 cups (350ml)

This dressing was created to make sashimi more appealing and to satisfy my American customers' love of salad for lunch. Originally, I offered three salad dressings with soy sauce, shiso and ume as their respective bases, but the Matsuhisa Dressing with its soy sauce base proved the most enduring. Use Maui onions to maximize sweetness.

INGREDIENTS

3/4 cup (70g) finely chopped onion
2 Tbsp. plus 2 teaspoons soy sauce
2 Tbsp. plus 1 teaspoon rice vinegar
2 teaspoons water
1/2 teaspoon granulated sugar
A pinch sea salt
1/4 teaspoon powdered mustard
A pinch freshly ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil

METHOD

Combine all the ingredients except the oils. When the salt is fully dissolved, add oils.