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Events - 04.02.2021

Japanese Food Lab |
Dress Up Your Dinner Series
Part 3: Savory Dressings

Miso dressing by Chef Kuniko Yagi  

04.02.2021 (Fri.)


JAPAN HOUSE Los Angeles YouTube Channel



As the seasons change, many people are seeking to recharge their home cooking with new flavors while maintaining healthy habits. JAPAN HOUSE Los Angeles is continuing its popular Japanese Food Lab program online with a new series by Los Angeles-based chef Kuniko Yagi introducing easy, adaptable ways to bring a Japanese twist to a typical meal: dressings and sauces! Chef Yagi will share recipes for several dressings, sauces, and vinaigrettes beloved in Japan, along with suggestions on salads, proteins, and other dishes as ideal pairings. This three-part Dress Up Your Dinner video series is suitable for cooks of any experience level, and can be viewed at any time.

Savory Dressings | Miso, Oroshi Ponzu, Sesame
Noted for its umami-rich flavor palette, Japanese cuisine has a number of sauces that bring the fifth flavor to dressings and sauces that anyone can enjoy with their favorite salad or grilled protein. Sesame and miso dressings are both household favorites when enjoying a dressing on the richer side. Oroshi Ponzu, with its citrusy notes and texture of grated radish, compliment rich dishes such as grilled fish, chicken or beef, and makes for a refreshing topping for chilled tofu.

Japanese Food Lab series is filmed at JAPAN HOUSE Los Angeles, Level 5.

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Miso Dressing

Ingredients & Recipe

Yield: 1 cup

¼ cup red miso paste
1 tablespoon granulated sugar
¼ cup rice wine vinegar
½ cup extra virgin olive oil
Freshly-ground black pepper to taste

Whisk the miso paste, sugar and vinegar together well in a bowl until the sugar is dissolved.

Add the olive oil while whisking to emulsify. Season with black pepper.

Store refrigerated for up to 1 week.

Oroshi Ponzu (Ponzu with Grated Daikon Radish)

Ingredients & Recipe

Yield: 2 cups

¾ cup soy sauce
½ cup rice wine vinegar
½ tablespoon mirin (sweet Japanese cooking wine)
3-inch square piece kombu seaweed
¼ cup fresh lemon juice (reserve half of squeezed lemon rind)
½ cup peeled and finely grated daikon radish

In a small pot, combine the soy sauce, vinegar, mirin and kombu and bring to a boil. Remove from the heat and add the lemon juice.

Pour the soy sauce mixture into a heat-proof glass jar, and add the reserved lemon rind (in order to infuse the lemon oil from the peel into the dressing). Rest the jar in the refrigerator overnight.

When ready to serve, remove the kombu and lemon peel from the ponzu, and add the grated daikon. Gently stir to combine.

Store refrigerated for up to 3 days.

Sesame Dressing

Ingredients & Recipe

Yield: 2½ cups

½ cup white sesame seeds
6 tablespoons soy sauce
2 tablespoons sesame paste (tahini)
2 teaspoons kosher salt
2 teaspoons granulated sugar
2 tablespoons Dijon mustard
½ cup rice wine vinegar
1 cup extra virgin olive oil

In a small skillet over medium-high heat, toast the sesame seeds until they start to pop and become shiny and fragrant. Remove immediately from the pan to a goma suri (sesame-grinding) bowl, food processor or coffee grinder to cool slightly. Grind the sesame seeds to a rough powder, and transfer to a clean bowl.

Add the soy sauce, sesame paste, salt, sugar, mustard and vinegar to the ground sesame seeds and stir to combine.

Slowly drizzle the olive oil into the sesame mixture, using a whisk to emulsify the oil into the rest of the ingredients.

Store refrigerated for up to 1 week.

Chef Profile

Kuniko Yagi
Born in Gunma, Japan and an active chef in the US for over 15 years, Chef Kuniko Yagi began her career as a line cook at a fine dining French restaurant where she was quickly promoted through the ranks to Chef du Cuisine and received a Rising Star Chef award. Following an appointment as Executive Chef at a popular French brasserie in Los Angeles, Chef Yagi was a contestant and audience favorite on Season 10 of the cooking competition TV show Top Chef. As a founding Executive Chef of the popular Hinoki & The Bird, she merged Californian and Japanese cuisines to high acclaim.

Read more.

Throughout her tenure as chef she has interned in a number of notable kitchens around the world including Tapas Molecular Bar (Mandarin Oriental Hotel, Tokyo), Kinobu (Kaiseki restaurant, Kyoto), Shin (Sushi restaurant, Tokyo), Ryugin (Japanese restaurant, Tokyo), Yachiyo (Japanese restaurant, Tokyo), Pierre Gagnaire Rue Balsac (French restaurant, Paris), Daniel (French restaurant, New York). Currently, Chef Yagi is the owner / operator of Japanese-inspired fried chicken restaurant Pikuniko and consults in the areas of restaurant concept development, recipe development, and catering.


Related Programs

Dress Up Your Dinner Part 1 | Classic Dressings

Dress Up Your Dinner Part 2 | Sesame Based Dressings and Sauces

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