Mix very well. The oil will make it quite thick!
Or, put it in a storage jar and shake well
If using a blender: Put all the ingredients in except for the oil (slice the onion first) and blend. Transfer to a bowl, and mix well while gradually adding the oil.
This is a warm vegetable sad. I pressure-steamed kabocha squash, cauliflower, carrot, sweet potato and broccoli.
Daikon radish salad: Daikon radish, carrot, mizuna greens and wakame seaweed. Try adding some freshly squeeze yuzu juice or wasabi to give it a Japanese flavor!
Sautéed Pork. After cooking the pork, put some of the dressing in the pan, and mix with spinach or mizuna greens. Serve with mashed potatoes.
The dressing fits well with shredded cabbage too. Or, try it mixed with pasta (add oil and salt and pepper).
It's great for roast beef too. See a 'roast beef' made in a frying pan - Recipe ID: 702360.
Onions taste very harsh in the winter, so rest the dressing for 2 to 3 days before using it. You can also add some grated apple or honey to make the dressing milder.
Story Behind this Recipe
Use this sauce when it's hot outside for salads or cold shabu shabu.
When you make this with regular winter-stored onions, let it rest for 2 to 3 days in the refrigerator after making it. This will soften the flavors and make the dressing tastier. I recommend making this when sweet onions are in season. Please see Recipe ID: 449792, Japonaise Sauce For Steak and Hamburgers.