A light, homemade version of the salad dressing commonly served in Japanese restaurants can be made in about 35 minutes, including a 30-minute rest so the flavors blend. The recipe yields two servings and requires five minutes of active preparation. 
The dressing combines 2 tablespoons of mirin, a Japanese sweet wine, with 1 tablespoon of champagne vinegar. The oils are 1.5 teaspoons of sunflower seed oil and 1.5 teaspoons of hazelnut oil, plus 0.25 teaspoon of toasted sesame oil. The remaining ingredients are 1 teaspoon of white sugar and 0.25 teaspoon of ground ginger.
To make it, beat the mirin, champagne vinegar, sunflower seed oil, hazelnut oil, sugar, sesame oil, and ground ginger together in a bowl until smooth. Then let the dressing sit at room temperature for at least 30 minutes before using.
What to Expect Per Serving
Each serving contains 105 calories, 6 grams of fat, 8 grams of carbohydrates, and 1 gram of protein, according to the provided nutrition facts.
Editorial Notes