The Citrus Shoyu dressing is my lightest and most refined Asian sauce recipe. It’s more of a vinaigrette and suited to accentuating delicate vegetables like asparagus, courgette, or soft lettuce. You can also cook with it, which concentrates the flavors into a delicious intensity.
I most often use it with a Vietnamese, Korean or Japanese-style sushi roll, onigiri (Japanese rice sandwich), or nori burritos. It’s perfect as a dipping sauce, marinade, or even rice or quinoa dressing. It’s versatile, light and fresh.
The sauce itself does best marinating one day ahead to let the chili, garlic and ginger pickle a little bit and marry together. You can make it and consume all at once, but it’s best after a day or even two. If you use coconut oil, which solidifies when cold, you should allow this dressing to come to room temperature before use.
Prep Time: 10 mins Serves: Makes 250ml of sauce, lasts for 7 days
INGREDIENTS 1.5 Tbsp of chopped ginger (1 piece ginger about the size of your index finger) 1 garlic, minced or finely grated 1/3 red chili, seeded and finely chopped 45ml or 2.5 Tbsp toasted sesame oil 72ml or 4.5-5 Tbsp melted virgin coconut oil or untoasted sesame oil 60ml raw apple cider, coconut or white wine vinegar 40ml freshly squeezed orange juice 30ml 2 Tbsp soy sauce, tamari or nama shoyu or coconut aminos ¼ tsp xanthan gum or pinch natural thickener such as kuzu or arrowroot powder
HOW TO - THE NIGHT BEFORE Grate the ginger and garlic together and add the chopped chili in a small bowl with the sesame oil, vinegar, orange juice and soy sauce. Melt the coconut oil for the next day, otherwise it will be solid.
NEXT DAY Let the dressing come close to room temp. Melt the coconut oil and add it to the dressing with xanthan gum. Mix it all together with a hand mixer, food processor or small blender until well combined and smooth.