Bonito Caesar Dressing

12 ingredients
7 steps

Ingredients

  • One 5-by-3-inch piece of kombu
  • 1/4 cup bonito flakes
  • 4 large egg yolks
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons Dijon mustard
  • 1/2 tablespoon white balsamic vinegar
  • 1 teaspoon finely grated garlic
  • 1/4 teaspoon togarashi
  • A few drops of Tabasco
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1 cup rice bran oil or other neutral oil
  • Kosher salt

Directions

  1. 1
    In a large saucepan, cover the kombu with 4 cups of water and bring to a boil.
  2. 2
    Reduce the heat and simmer gently for 30 minutes.
  3. 3
    Remove the pan from the heat and stir in the bonito flakes; let stand at room temperature for 1 hour.
  4. 4
    Strain the dashi into a bowl and let cool to room temperature.
  5. 5
    In a food processor, combine the egg yolks, lemon juice, Dijon mustard, vinegar, garlic, togarashi, Tabasco and cheese and pulse to combine.
  6. 6
    With the machine on, drizzle in the rice bran oil, then drizzle in 1/4 cup of the dashi until incorporated (reserve the remaining dashi for another use).
  7. 7
    Season with salt.

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