A divine dressing using Makkuroza Black Rice Vinegar: drizzle over a green salad, mixed vegetables, or even use it as a marinade for grilled chicken or tofu.
3 tablespoons Makkuroza Black Rice Vinegar
1 tablespoon soy sauce
1 tablespoon honey or maple syrup
1 clove garlic, minced
1 teaspoon karashi mustard paste (this may need to be adjusted according to taste)
1/2 cup extra-virgin olive oil
Salt and black pepper to taste
- Prepare the Dressing Base: In a small bowl, whisk together Makkuroza Black Rice Vinegar, soy sauce, honey (or maple syrup), minced garlic, and karashi mustard paste. Whisk until well combined.
- Emulsify with Olive Oil: While whisking continuously, slowly drizzle in the extra-virgin olive oil. This helps emulsify the dressing and create a smooth texture.
- Season to Taste: Season the dressing with salt and black pepper to taste. Keep in mind that soy sauce adds some saltiness, so adjust accordingly.
- Taste and Adjust: Taste the dressing and adjust the flavour balance according to your preference. You can add more Makkuroza Black Rice Vinegar for extra tanginess, mustard for spiciness, honey for sweetness, or soy sauce for a saltier kick.
You can use the dressing immediately or store it in a sealed container in the refrigerator for up to a week. If refrigerated, let it come to room temperature and give it a good shake before using.