This is a delicious dressing with a nice and crunchy onion texture. Both salty, thanks to the shio-koji, and sweet, thanks to the amazake. The double hit of fermented ingredients makes this a healthy dressing. Drizzle it on a daikon radish and persimmon salad.
Sherry vinegar, malt vinegar, red wine vinegar (or vinegar or lemon juice)
Olive oil (or grapeseed oil)
Just mix together all of the ingredients. It's quite concentrated, so should be mixed with a spoon. I recommend roughly chopping the onion to enjoy the texture.
[Daikon Radish & Persimmon Salad] The salad in the photo is shredded daikon radish and persimmon topped with radish sprouts and dressing.
[All-Purpose Seasoning with Shio Koji & Amazake Ama-Shio-Koji] (Recipe ID: 1684858) It's handy to have a blend of shio-koji and amazake in stock.
Feel free to use store-bought amazake; just make sure that it's concentrated (I recommend this Miyako-kouji: Kataneri Amazake).
If you mix sherry or malt vinegar with amazake, it will turn a very pretty faint pink colour, which is why I added them. Malt vinegar has a very mild acidity.
Story Behind this Recipe
Part of my all-purpose seasoning series. I make this a lot, so thought I'd post the recipe.
This is a healthy dressing made with amazake (known as a "drinkable IV"), which doesn't contain sugar, but is naturally sweet from fermentation. You can even drink it on it's own! You can use this dressing in simmered dishes, too. It really is a versatile dressing.