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Most salad dressings I find have an over powering flavor of vinegar, mustard, oil, sugar or salt. Since I am one who believes in eating something vinegary everyday, I much prefer a mild vinegar dressing. Something so mild that you can drink it straight like a broth. This dressing for Sunomono is drinkable and oil-free.

This dressing will keep in the fridge for about a week. You can use it over cucumbers, lettuce, tomato, wakame seaweed, cooked vegetables such as brocolli, cauliflower. I can't think of a vegetable that doesn't work with this dressing.

• 1 cup of Dashi-broth (see Basics for Dashi recipe)
• 1/8 cup - light color soy sauce (Usukuchi-shoyu) or regular soysauce. (I prefer light color soysauce)
• 1/8 cup - Rice vinegar
• 1/2 cup - bonito flakes

1. Bring the Dashi broth, soysauce and rice vinegar in a medium size pot and bring to a boil. Turn off heat. Add the bonito flakes and let the flakes sink to the bottom. Strain broth. Discard bonito flakes. Let the broth cool down to room temperature.
2. Makes about 11/4 cups of Sunomono rice vinegar -dashi dressing.
3. Keeps in the fridge for 3-4 days.