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Wafu Italian Caesar Insalata

Wafu Italian Caesar Insalata

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  • Garlic Panko Bread Crumbs
  • ½ pound unsalted butter

  • 1 tablespoon Sesame Oil

  • 1 tablespoon olive oil

  • 1 quart Panko Japanese Style Toasted Bread Crumbs

  • 1 tablespoon garlic powder

  • Kosher salt to taste

  • Granulated sugar to taste

  • Wafu Italian Caesar Dressing
  • 1 cup grated Parmigiano Reggiano

  • 4 salted anchovies

  • ¾ cup Sesame Oil

  • ¾ cup grape seed oil

  • cup Worcestershire sauce

  • ¼ cup lemon Juice

  • 2 tablespoons Sushi Sauce

  • 2 tablespoons Dijon mustard

  • 1 tablespoon Soy Sauce

  • 1 tablespoon ground black pepper

  • 20 cloves confit garlic

  • 4 egg yolks

  • 2 cloves garlic

  • Salad
  • Romaine lettuce or baby artisanal greens

  • Edamame

  • Lemon juice

  • Garnishes
  • Ikura (salmon roe)

  • Furikake

  • Black and white sesame seeds


  • To prepare bread crumbs, melt butter in a large saute pan, then add sesame oil and olive oil. Add bread crumbs and stir with a rubber spatula. Keep moving the Panko bread crumbs until they are evenly golden brown.
  • Season with garlic powder, salt and sugar. The bread crumbs should taste sweet and salty. Transfer onto a paper towel lined baking sheet to remove excess fat. Let sit in a hot spot to dry out.
  • To prepare dressing, puree all dressing ingredients in a blender until smooth.
  • Lightly dress the greens with dressing, building a nice height and sized salad on a plate. Toss the cooked edamame in the wafu dressing with a little lemon juice and place on the salad. Add a few piles of the toasted bread crumbs.
  • Garnish with ikura (salmon roe) and top salad with a few more drops of dressing. Sprinkle with furikake, black and white sesame seeds.

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