Shio Koji Vinaigrette

Ingredients:

  • 2 tablespoons Shiokoji

  • 2-3 tablespoons Vinegar (such as apple cider vinegar, rice vinegar, and wine vinegar, or lemon juice)

  • 2 tablespoons Oil (such as olive oil, grape seed oil, and canola oil)

  • As needed: honey or agave syrup

How to make:

  1. In a small bowl, whisk Shio Koji and Vinegar.

  2. Add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified.

  3. Adjust taste with honey or agave if you need to balance the acidity.

Tips:

This vinaigrette is very simple and goes well with almost any kind of vegetables and salad.
If you make it with lemon juice, it would be nice to add lemon zest as well.
You can add either fresh or dry herbs or spices for variation.
The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

(Recipe by Eri Shimizu)