Recipe provided by Chef Grant Sato

Yield: 1 quart

1 cup Aloha Gold Premium Soy Sauce
1 cup Aloha Vinegar
1 cup sugar
½ cup salad oil
2 Tablespoons sesame seed oil
2 Tablespoons ketchup
2 Tablespoons ginger, minced
2 Tablespoons garlic, minced
2 Tablespoons green onion, minced
2 Tablespoons sesame seeds

Combine all ingredients in a bowl and whisk together. Vinaigrette can be stored in the refrigerator for up to 2 weeks.

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