Kiki made this for me last time I was visiting Philly, and what I love about this dressing is just how versatile it is. It is great on poke, but also tossed with mixed greens or drizzled on rice (topped with grilled protein such as chicken or salmon). As featured on Bloomberg
MAKES Just about less than a pint of dressing
INGREDIENTS
- 3 tsp or 12g Ginger
- 2 tbsp or 20g Scallion/Green Onion
- 1/4 cup or 56g Infrared Roasted Perilla Oil
- 2 tsp or 2g Infrared Roasted Perilla Seeds
- 1 1/3 cup or 280g Shoyu
INSTRUCTIONS
From Kiki Aranita "Whisk it all together and you're good to go. If using on vegetables, add a squeeze of citrus. If using for poke, we like marigold petals (yes I know that's a bit fancy.) Perilla is bright and delicious -- we also use a lot of toasted sesame oil in the same capacity but I personally like the perilla oil version better."
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