Wasabi lovers should use the full 1 teaspoon. If you're wasabi timid, you an always start with as little as ¼ teaspoon, and add more too taste. The amount you need might also depend on the potency of your wasabi!
Author: adapted from Food.com
Recipe type: Condiment
Cuisine: Japanese
Serves: about ¼ cup
Ingredients
3 tablespoon rice wine vinegar
1 tablespoon sugar (can sub agave nectar or honey)
1 teaspoon soy sauce or gluten-free tamari
½ to 1 teaspoon wasabi paste, to taste
½ teaspoon sesame oil
½ teaspoon sesame seeds (optional)
Instructions
In a small bowl, whisk together the vinegar, sugar, and soy sauce or tamari until the sugar is dissolved.
Add the wasabi paste and sesame oil and whisk until emulsified. If desired, whisk in the sesame seeds.
Store the vinaigrette in the refrigerator until ready to serve.
Notes
Wasabi Powder: If you stock wasabi powder instead of paste, you can substitute the powder. It's usually a little stronger, so start with less and add to taste.