Katsu Salad Dressing
If you’ve ever had the famous Wagamama Katsu Salad Dressing, you’ll know how addictive that punchy, savoury-sweet flavour can be. This homemade Katsu Salad Dressing is our take on it – a Japanese-style dressing with a mellow, fragrant base that’s just as good on crisp cabbage salads as it is drizzled over cold noodles or a chicken katsu poke bowl.
Ingredients
- 1 garlic clove finely chopped
- 1 tablespoon ginger finely chopped
- 2 tablespoon brown onion (about ¼) finely chopped
- ½ bird’s eye chilli deseeded and finely chopped
- 1 teaspoon curry powder we used mild
- 1 tablespoon rice vinegar
- 1 teaspoon mango chutney
- 2 tablespoon soy sauce
- 1 tablespoon water
- 50 ml vegetable or sunflower oil
Instructions
- Heat 1 teaspoon of oil (taken from the total oil amount for the dressing) in a small frying pan over low heat.
- Add the chopped garlic, onion, ginger and chilli, and sauté gently for about 5 minutes until softened, stirring often to avoid browning.
- Stir in the curry powder and cook for another 30–60 seconds until fragrant, then remove from the heat and let it cool slightly.
- Transfer everything to a pestle and mortar (or food processor), add the rice vinegar, and grind into a coarse paste – some texture is good.
- Scoop the mixture into a jar with a tight-fitting lid. Add mango chutney, soy sauce and water, and stir to combine.
- Pour in the remaining oil, screw the lid on, and shake the jar vigorously until the dressing emulsifies.
- If it separates later, just give it another shake before dressing your salad.
Nutrition
Calories: 119kcalCarbohydrates: 3gProtein: 1gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gSodium: 504mgPotassium: 47mgFiber: 0.4gSugar: 1gVitamin A: 10IUVitamin C: 2mgCalcium: 8mgIron: 0.4mg
Tried this recipe?Let us know how it was!