- 1⁄4 cup soy milk, at room temperature
- 1 1⁄2 tsp Dijon mustard
- 1⁄2 tsp flaky sea salt
- 1 1⁄2 tsp rice vinegar
- Generous 3⁄4 cup neutral oil
In this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation's elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat.
Nancy's Japanese potato salad is not to be missed!