This is almost exactly like the Japanese restaurant salad dressing. I made a few adjustments though. When I made it I used about 2 tablespoons of fresh minced tomato (without seeds) instead of ketchup. I also included 1/2 capful of fishsauce. Next time I might just use the fish sauce instead of soy sauce. At first the consistency was very runny, and tasted a little flat. So I strained it a little bit, discarding about 1/3 - 1/2 cup of liquid. This fixed both the flavor and the consistency. I think it brought out the flavor of the spices a little bit more.
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This is almost exactly like the Japanese restaurant salad dressing. I made a few adjustments...