Japanese · sauce

Japanese Wasabi-Soy Salad Dressing

Japanese Wasabi-Soy Salad Dressing — from JAPANESE COOKING CHANNEL's cooking video Watch how it’s made · 20:37

Video by JAPANESE COOKING CHANNEL on YouTube · Open on YouTube

3 minMakes 3 × 1 tbsp34 kcal a portion
  • Vegan
  • Gluten-free with a swap: Use tamari instead of soy sauce, and check the wasabi paste label, to keep it gluten-free
  • Nut-free

Contains: Gluten, Sesame, Soy. Check labels on stock, sauces and spice mixes.

A sharp, punchy dressing at about 33 kcal a tablespoon, with under 2 g of fat and about 3 g of sugar; it is salty (about 400 mg sodium a tablespoon), so a light drizzle is enough.

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Ingredients 6

Method

Tap a time to watch that step in the video.

  1. Squeeze the wasabi paste into a small bowl; 1 teaspoon gives a clear kick, so add a little more only if you love wasabi. 11:27
  2. Add the soy sauce, rice vinegar, sugar, sesame oil and a pinch of salt. 11:41
  3. Stir until the sugar dissolves and the wasabi is fully mixed in. 12:10
  4. Spoon sparingly over a Japanese-style salad of crisp leaves. It keeps about 2 weeks in a sealed jar in the fridge. 12:24

Tip. Lovely on a crunchy leaf salad finished with bonito flakes and shredded nori, as in the video. Add a little more wasabi if you love the heat.

The method is a summary in our words — the video shows every step.

One portion (1 tbsp) gives you 1 of 3

Energy34 kcal140 kJ
Protein0.5 g1% of a day
Fibre0.2 g1% of a day
Carbohydrate4 g3.8 g net · 3 g sugars1% of a day
Fat1.8 g0.3 g saturated2% of a day
Sodium410 mg18% of a day

Where the energy comes from one serve

  • Net carbs 46%
  • Protein 6%
  • Fat 48%

For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here

Vitamins & minerals % of a day, one serve · tap for more

No vitamin or mineral reaches 10% of a day in one serve.

Show the other 15
Potassium1%

30 mg a serve, mostly from soy sauce (75%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Iron1%

0.1 mg a serve, mostly from soy sauce (77%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Magnesium1%

4.7 mg a serve, mostly from soy sauce (85%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin E1%

0.1 mg a serve, mostly from wasabi paste (78%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin B61%

0 mg a serve, mostly from soy sauce (88%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Calcium0%

3 mg a serve, mostly from soy sauce (58%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Zinc0%

0 mg a serve, mostly from soy sauce (62%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin A0%

0 µg a serve. Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin C0%

0 mg a serve. An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin D0%

0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin K0%

0.3 µg a serve, mostly from sesame oil (75%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Folate0%

1 µg a serve, mostly from soy sauce (78%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin B120%

0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Selenium0%

0.1 µg a serve, mostly from wasabi paste (53%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Omega-30%

0 g a serve, mostly from sesame oil (100%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by JAPANESE COOKING CHANNEL; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.