Miso Carrot Sauce With Ginger (Japanese Salad Dressing)

Kumquat the Cat's friend's Note:

Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular).

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 5

Yield: 1.25 cup

• 2 tablespoons peanut oil or 2 tablespoons grapeseed oil or 2 tablespoons corn oil
• 1/4 cup rice vinegar
• 3 tablespoons white miso
• 1 tablespoon dark sesame oil
• 2 medium carrots, peeled and cut into big pieces
• 1 inch gingerroot, peeled and cut into coins
• 1 -2 teaspoon sugar (optional) or 1 -2 teaspoon sugar substitute, to taste (optional)
• salt and pepper, to taste

Directions:

1. Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
2. If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
3. Taste and add salt and pepper to taste.
4. Serve immediately or cover tightly and refrigerate for up to several days.

Reviews

[messystation]

It really am amazed that people can taste something and recreate it like this. It was pretty spot-on as far as Japanese steak house salad dressings go. I only had red miso, and it turned out fine.

[kategjones]

Just like on the salad served at my favorite sushi restaurant.

[Prose]

What a delicious, healthy dressing! I replaced one of the tablespoons of oil with water and used lemon juice instead of vinegar. I used extra miso and LOTS of extra ginger (I just can't get enough ginger lately). I didn't use the sugar, but after tasting, I did add a teaspoon of honey. Thanks for posting this; I will definitely make it again and again.