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Sake-Yuzu Vinaigrette

  • Yield: 1/2 cup


  • 1 tablespoon Yuzu juice
  • 2 tablespoons unfiltered Wetlands sake
  • 2 tablespoons white shoyu
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon white miso paste
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon grated fresh ginger (grated on a microplane)
  • 1 tablespoon vegetable oil


  • In a small bowl, whisk all the ingredients together except the vegetable oil, whisking until the miso and sugar dissolve. Slowly drizzle the vegetable oil into the mixture while continuously whisking until emulsified. 

Recipe Details