Denver has recently gotten one of Nobu’s restaurant, Matsuhisa. This is the house vinaigrette which I am very fond of as a salad dressing or a dip for crudités. It keeps very well in the refrigerator and gets better as it ages!
3⁄4 cup finely chopped onion
2 tablespoons rice vinegar
2 teaspoons water
1⁄2 teaspoon granulated sugar
1 pinch sea salt
1⁄4 teaspoon mustard powder
1⁄4 teaspoon ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil
3 tablespoons soy sauce
Combine the onion, rice vinegar, water, granulated sugar, pinch of sea salt, mustard, ground black and ground black pepper in a bowl.
Stir until the salt and mustard have dissolved.
Add the grapeseed and sesame oils and soy sauce and mix well.