Have you ever wondered why those simple green salads at Japanese restaurants are so addictive? That creamy, tangy dressing, with its perfect balance of savory and sweet notes, seems impossible to recreate at home—until now. After countless visits to places like Shogun and local Teppanyaki restaurants, I became determined to unlock the secret to their famous salad dressing.
The mystery ingredient? Fresh miso paste. This fermented soybean paste is the foundation of authentic Japanese flavor and delivers that distinctive umami richness that makes restaurant dressings memorable. With this recipe, you’ll create a dressing that rivals your favorite Japanese restaurant, elevating simple salads into something extraordinary.
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Table of Contents
What Makes Japanese Miso Dressing Special
Unlike typical American salad dressings, Japanese miso dressing balances multiple flavor dimensions: umami from miso, tanginess from rice vinegar, sweetness from mirin, and richness from quality mayonnaise. Adding toasted sesame oil provides that authentic Asian finish that ties everything together.
This isn’t a direct copycat of any specific restaurant’s dressing—instead, it combines the best elements from various Japanese restaurants to create something uniquely delicious. Some versions emphasize garlic, while others highlight sesame notes. This recipe perfectly balances all these components for a versatile dressing that works with countless dishes.
Ingredients and Their Purpose
- Mayonnaise – Creates the creamy base that carries all other flavors; Japanese mayo like Kewpie adds authenticity if available
- White Miso Paste – Provides the essential umami foundation and signature savory depth
- Garlic – Adds aromatic pungency that enhances all other flavors
- Seasoned Rice Vinegar – Contributes brightness and acidity while balancing the richness
- Rice Cooking Wine (Mirin) – Adds natural sweetness and complexity that plain sugar can’t match
- Sugar – Enhances sweetness and helps balance the saltiness of miso
- Soy Sauce – Deepens the umami notes and adds color and seasoning
- Peanut or Vegetable Oil – Provides smoothness and helps emulsify the dressing
- Toasted Sesame Oil – Delivers the distinctive nutty finish that defines Japanese dressings
If you do a lot of Asian-style cooking, you may already have some of these in your pantry. If you need it, here’s another online source for various ingredients used in Japanese cuisine. You will enjoy this dressing on your iceberg lettuce salad.
How to Make Japanese Salad Dressing
This no-fuss dressing comes together in minutes without special equipment:
- Refrigerate for 30 minutes before serving to allow flavors to meld (though it can be used immediately if needed).
- Gather all ingredients and measure them into a medium mixing bowl.
- Whisk thoroughly until completely smooth and well combined.
- Taste and adjust seasonings if needed (more sugar for sweetness, more vinegar for tanginess).
- Transfer to a container with a tight-fitting lid.
Authentic Creamy Japanese Miso Salad Dressing
Ingredients
- 1 cup mayonnaise
- 1 1/2 tablespoons white miso
- 2 teaspoons garlic minced
- 1/4 cup seasoned rice vinegar
- 1/4 cup rice cooking wine or mirin
- 1 tablespoon sugar
- 1/4 cup soy sauce
- 1/4 cup peanut oil vegetable oil is ok
- 1/8 teaspoon toasted sesame oil
Instructions
- Place all ingredients in a bowl and mix them together. Â
- Store in an airtight container in the refrigerator. The salad dressing stays fresh for about 1 week.
Nutrition
You can serve this dressing with
Enjoy this dressing on an appetizer or side salad with cucumbers and tomatoes, pairing it with other foods you’d enjoy at your favorite Japanese restaurant, such as noodles. Alternatively, make an entire meal with the salad, Teppanyaki vegetables and meat, and steamed rice.
Other delicious pairings are chicken katsu, vegetable or shrimp tempura, or sushi.
How to store Japanese salad dressing
Transfer any leftover dressing into an airtight container. You can use a Mason jar or squeeze bottle with a tight-fitting cap. Please keep it in the refrigerator.
How long does it last?
This salad dressing lasts approximately seven days, give or take. At the seven-day mark, check for signs of spoilage before using.
More Teppanyaki Copycat Recipes
- Steak Hibachi
- Best Japanese Fried Rice Recipe
- How to Make Japanese Hibachi Mustard Sauce
- Katsu Sauce
Recipes with Miso
Easy Homemade Salad Dressings
- Ginger Salad Dressing Recipe
- Applebee’s Oriental Chicken Salad Dressing
- Olive Garden Italian Dressing Recipe
- Recipe for Hot Bacon Dressing
- French Dressing Recipe
- Buttermilk Dressing Recipe
- Blue Cheese Salad Dressing Recipe
Be sure to check out more of the best salad dressing recipes and Japanese food recipes.
Hi there! I have SO enjoyed your recipes. Are you using Miso paste or powder?
I use miso paste for this recipe.
is mayonnaise mandatory in this recipe?
Yes, it is an important ingredient in this recipe.
Hi Stephanie,
Do you have a CopyCat recipe for the creamy Japanese Ginger Dressing? Thanks.
I added ground ginger, extra rice vinegar, and extra sugar… and it turned out perfect! The original recipe had a tad too much sesame oil flavor, but the added ingredients made it perfect!
I am glad you enjoyed the salad dressing with you add-ins.
I recently made your in-and-out burger and found it absolutely delicious. I fried some mushrooms with the onion. yum! Thank you for sharing your recipes.
This salad dressing was amazing. My friends wanted to know the recipe.
This recipe looks so delicious. So wanna cook it for dinner tonight.
Thanks for sharing this recipe. I love eating Japanese food but never tried making it at home. Now with this recipe I’m gonna cook it for my dinner with my friends at home.
When does the 5 minute cook time come into place?
I considered the “cooking time” the time for you to place the ingredients in the bowl, and to stir them.
I really enjoy this type of dressing.
My favorite is the Japanese ginger dressing, do you have a recipe for that?
Thanks, Terri
I am desperately looking for this recipe too! I can’t find it anywhere.
Ginger Dressing
1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon chopped fresh gingerroot
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 teaspoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon lemon juice
Dash each salt and pepper
Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. Makes six servings. May be kept refrigerated up to one week.
I found the miso in my store’s dairy case. So glad I did. This tastes close to what my local sushi restaurant serves.
What kind of mayo? Kewpie?
I used Hellman’s. Duke’s would be good as well.
The above recipe is it supposed to say Miso Paste and not Tomato Paste?????
Don, I believe the recipe in the comment section it should be tomato paste, it is for a ginger dressing.
My whole family really enjoyed this salad dressing. We drizzled some over grilled chicken, and we loved it.
I thought this salad tasted just like it does at Shogun!
Kewpie mayonnaise would be much better than Hellman’s.
What brand of mayo do you recommend for this recipe?
I typically use Hellmans, but sometimes Dukes. Honestly, I don’t think it matters.
Japanese salad looks delicious and attractive, I really want to enjoy it
Is this the one they call Soy dressing?
I am not sure, I tend to think of this as miso salad dressing.
Some of these you may already have in your pantry if you do a lot of Asian style cooking. I know if you try this salad dressing it will soon become a favorite!!
I have tried to make a dressing like this without much success. You have nailed it, Thank you.
Oh boy, oh boy! I’m thrilled to have this recipe because I adore this dressing! Thank YOU!
I hope you enjoy this salad dressing!