Prep 3 mins
Cook 0 mins
This reminds me of the dressing on the salad in the bento boxes at the Japanese chain Asakaze here in Sydney. It's light and refreshing. Please note Australian recipe 1Tbs=20mls. If your miso is very thick, it can be easier to put it in a small bowl and gradually stir in the other ingredients a little at a time so that it doesn't get lumpy. Really needs the sesame seeds at the end and a little goes a long way.
- 1 1⁄2 tablespoons white miso (shiromiso)
- 1 tablespoon rice wine vinegar
- 2 tablespoons freshly squeezed orange juice
- 1⁄2 teaspoon toasted sesame oil
- 1 teaspoon roasted sesame seeds
- Shake together first 4 ingredients in a small jar.
- Drizzle over prepared salad/vegetables.
- Sprinkle over sesame seeds.
This was, IMHO, horrible. I'm sorry to give a negative review but I found this to be way too salty. It tasted to me like rancid peanut butter. I tried to save it with some honey but that proved to be a waste of good honey. I found the combo of miso and orange juice to be very strange and not at all appealing. I'm glad other's liked this but clearly it isn't for everyone. I am a great lover of miso and use it quite often but will not be using it in this way again. I dumped it down the drain and am now in search of another dressing. Thankfully I didn't add it to the salad yet.
This is a good salad dressing. I used orange juice concentrate in place of the orange juice and added the toasted sesame seeds directly into the dressing. Tastes great and easy to prepare. I served this over a bed of romaine lettuce with carrots, onions, tomatoes, and cucumbers. This is something I would definitely make again. Thanks!
yummy!! I did add a touch of raw honey and it took it up a notch