Yield: 1/2 cup
2 tsp. (10 ml) Namida wasabi paste
1 tbsp. (15 ml) soy sauce
1/4 c. (60 ml) rice wine vinegar
1 tbsp. (15 ml) sesame oil
1 tsp. (5 ml) sugar
1 tsp. (5 ml) ground white pepper
1/2 tsp. (2.5 ml) grated lemon zest
Combine all dressing ingredients (including wasabi paste) and whisk until smooth. A blender or food processor works well for this.
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