Gyu Kaku Salad Dressing Recipe

Gyu Kaku Salad Dressing Recipe

I love a good salad, but what takes it from basic to exceptional is often the dressing. My absolute favorite salad dressing recipe comes from Gyu Kaku Japanese BBQ. Their trademark Gyu Kaku salad dressing has the perfect balance of sweet and tangy flavors that complements fresh veggies so well. I’ve finally cracked the code to make this delicious Gyu Kaku salad dressing at home anytime I get a craving.

Why You Will Love This Gyu Kaku Salad Dressing

Gyu Kaku Salad Dressing is an irresistible blend of sweet, tangy, and umami flavors that will tantalize your tastebuds. The creamy, savory dressing combines mayonnaise, soy sauce, rice vinegar, sugar, ginger, garlic, sesame oil, and vegetable oil to create a simple yet delicious concoction.

Drizzled over salads, vegetables, or noodles, this versatile dressing adds a touch of Japanese flair to any dish. Here are three reasons why you’re sure to love Gyu Kaku Salad Dressing:

  1. It boasts a rich, creamy texture along with a savory and tangy taste.
  2. It can be easily whipped up at home with simple ingredients.
  3. It can transform and elevate salads, vegetables, and noodles with its unique Japanese-inspired flavors.

With its sweet notes blending perfectly with hints of umami, Gyu Kaku Salad Dressing is sure to become your new favourite condiment. So give this dressing a swirl next time you make a salad or noodle bowl!

How to Make the Gyu Kaku Salad Dressing

Recreating the Gyu Kaku salad dressing at home is simple with commonly available ingredients and just a bit of mixing.

Ingredients

  • 1/4 cup rice wine vinegar
  • 1 tablespoon light soy sauce
  • 2 tablespoons light miso paste
  • 1/2 tablespoon white sugar
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1 tablespoon karashi Japanese mustard
  • 1 teaspoon toasted sesame oil
  • 1/2 cup canola (or vegetable) oil
  • Salt and white pepper to taste

Kitchen Tools You’ll Need

  • Small bowl
  • Mixing bowl
  • Whisk or blender

Instructions

  1. In a small bowl, lightly beat the egg yolk until smooth and set aside.
  2. Add the rice vinegar, soy sauce, miso paste, sugar, lemon juice, mustard and sesame oil to a mixing bowl or blender. Whisk vigorously to combine well.
  3. Continue whisking while slowly pouring in the oils to emulsify until thickened and smooth.
  4. Season to taste with a pinch of salt and white pepper.
  5. Transfer dressing to an airtight container and refrigerate at least 30 minutes (up to 5 days) to allow flavors to meld.

Tips for Best Results

  • Use an immersion blender for smoothest, creamiest texture.
  • Tweak sweet/salty balance to your taste preference with sugar or soy.
  • For a spicier dressing, add sriracha sauce.

Special Notes About This Recipe

Here are just a few extra pointers when making this Gyu Kaku salad dressing at home:

  • Use mellow white miso paste instead of stronger red miso varieties for better flavor balance. Look for it refrigerated at Asian supermarkets or Whole Foods.
  • Japanese karashi mustard is also key for an authentic savory kick that American mustards lack. Find it at Asian specialty stores or online.
  • Toasting the sesame oil before adding gives incredible rich, nutty aroma. But even untoasted works well.
  • For best safety and stability, store dressing up to 5 days maximum in the refrigerator to prevent spoilage.

Have fun tweaking this Gyu Kaku salad dressing recipe to suit your personal tastes by adjusting ingredients like sugar, salt, citrus, and spice levels. The formula works flexibility with what you have on hand.

Delicious Variations to Try

The authentic Gyu Kaku salad dressing already packs quite the flavor punch on its own. But here are some delicious ways to modify it:

Creamy Sesame: For a nuttier flavor, use an all sesame oil base instead of canola oil or sub in tahini paste for some of the miso paste.

Spicy Sriracha: Add Sriracha sauce and a minced Thai chili for extra heat and garlicky goodness.

Citrus Ponzu: Use yuzu or lime juice instead of lemon and swap rice vinegar for rice wine vinegar.

Tangy Raspberry Vinaigrette: Replace half the vinegar with raspberry vinegar and garnish with fresh raspberries. Divine!

No matter what creative touch you add, the formula stays consistent. Just mix the wet ingredients first then whisk in the oils last for a smooth emulsified dressing every time.

Suggested Uses Beyond Salads

Drizzle this crave-worthy Gyu Kaku dressing over more than just salads and bowls! Likewise, it excels when paired with grilled or raw vegetables and proteins. My ideas:

  • Marinade base for chicken, beef or fish
  • Sauce for grilled or roasted vegetables
  • Drizzle over grain bowls
  • Fold through cool noodle salads
  • Toss with shredded brussels sprouts
  • Dollop onto tacos or poke bowls
  • Mix with mayo for veggie sandwich spread
  • Dip for grilled meats and summer rolls

Really the possibilities are endless for ways to creatively enjoy this salad dressing beyond just salads and sides. Brush on proteins while grilling or cooking, then drizzle over finished dish for maximum flavor.

Storing Leftover Dressing & Reheating

Properly stored, this flavorful dressing keeps up to 5 days refrigerated:

Short-Term Storage

Let dressing cool to room temperature before transferring to an airtight container. It will keep fresh for 3 to 5 days max when stored in the back of the refrigerator.

Long-Term Storage

The emulsified nature of this dressing makes it tricky to successfully freeze. For longest shelf life up 6 months, funnel into ice cube trays and freeze individual portion cubes to pull out and thaw later as needed.

To Reuse

Thaw dressing cubes overnight in the fridge or quickly under cool running water. Whisk smoothly before tossing with fresh ingredients or enjoy drizzled over just about anything!

Gyu Kaku Salad Dressing Recipe

Gyu Kaku Salad Dressing Recipe

Yield: 1
Prep Time: 5 minutes
Total Time: 5 minutes

Learn how to make the delicious Gyu Kaku Salad Dressing from your own kitchen with this easy homemade recipe. Get the addictive sweet, tangy flavors with common ingredients and 5 minutes of prep time.

Ingredients

  • 1/4 cup rice wine vinegar
  • 1 tablespoon light soy sauce
  • 2 tablespoons light miso paste
  • 1/2 tablespoon white sugar
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1 tablespoon karashi Japanese mustard
  • 1 teaspoon toasted sesame oil
  • 1/2 cup canola (or vegetable) oil
  • Salt and white pepper to taste

Kitchen Tools You’ll Need

  • Small bowl
  • Mixing bowl
  • Whisk or blender

Instructions

  1. In a small bowl, lightly beat the egg yolk until smooth and set aside.
  2. Add the rice vinegar, soy sauce, miso paste, sugar, lemon juice, mustard and sesame oil to a mixing bowl or blender. Whisk vigorously to combine well.
  3. Continue whisking while slowly pouring in the oils to emulsify until thickened and smooth.
  4. Season to taste with a pinch of salt and white pepper.
  5. Transfer dressing to an airtight container and refrigerate at least 30 minutes (up to 5 days) to allow flavors to meld.

Conclusion

I hope this easy Gyu Kaku salad dressing recipe becomes your new secret ingredient for restaurant-quality salads and beyond at home. With common pantry items, 5 minutes of mixing, and time for flavors to meld, you’ll have this crave-worthy dressing on hand anytime. Drizzle it over crisp lettuces, fresh vegetables and proteins for next-level homemade bowls. Or get creative using it beyond just salads – the flavor pairing possibilities are endless!

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