A simple dashi (made with bonito and kombu) as well as the Japanese seasoning togarashi add a deeper, more complex flavor to this fantastic Caesar dressing from chef Ravi Kapur of San Francisco's Liholiho Yacht Club. Slideshow: More Caesar Salad Recipes
I made the dashi broth using hondashi granules since I couldn't find the kombu at my local grocery store. Other than that, I first made the dressing using the exact measurements and ingredients the recipe called for. It was pretty good but a little too mayo-tasting. You could definitely taste the dashi, but not in an overpowering way. I did end up adding a few bonito flakes anyhow, as well as about an extra tablespoon of lemon juice and more togarashi and tobasco since I do like spice, and it was pretty awesome. Beautiful consistency and a fun take on Caesar dressing.