Under 30 Minutes

Matsuhisa Dressing

You'll need only 1/4 cup of this for the New-Style Sashimi Salad, but it keeps up to four days in the refrigerator. It is delicious on grilled meats.

  • Prep:
  • Total Time:
  • Yield: Makes 1 cup
Matsuhisa Dressing

Photography: Raymond Hom

Source: Martha Stewart Living, May


  • 1 small sweet onion, coarsely chopped
  • 5 tablespoons plus 1 teaspoon Japanese soy sauce
  • 1/4 cup plus 2 teaspoons rice vinegar
  • 4 teaspoons water
  • 1 teaspoon sugar
  • 1 pinch fine sea salt
  • 1/2 teaspoon dry mustard
  • 1 pinch freshly ground pepper
  • 2 tablespoons plus 2 teaspoons grapeseed oil
  • 2 tablespoons plus 2 teaspoons toasted sesame oil


  1. Pulse onion in a food processor until finely chopped. Transfer to a fine sieve set over a small bowl and let drain.

  2. Place 3 tablespoons drained onion, soy sauce, vinegar, water, sugar, salt, mustard, and pepper in a bowl and whisk until sugar and salt are dissolved and mixture is combined. Whisk in oils until combined.

Cook's Notes

Adapted from Nobu: The Cookbook, by Nobuyuki Matsuhisa (Kodansha U.S.A., 2001)


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