Prep 10 mins
Cook 0 mins
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).
- 29.58 ml peanut oil or 29.58 ml grapeseed oil or 29.58 ml corn oil
- 59.14 ml rice vinegar
- 44.37 ml white miso
- 14.79 ml dark sesame oil
- 2 medium carrots, peeled and cut into big pieces
- 1 inch gingerroot, peeled and cut into coins
- 4.92-9.85 ml sugar (optional) or 4.92-9.85 ml sugar substitute, to taste (optional)
- salt and pepper, to taste
- Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
- 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.
- Taste and add salt and pepper to taste.
- Serve immediately or cover tightly and refrigerate for up to several days.
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.
This is a good solid carrot ginger vinaigrette type dressing. I you are looking for Japanese steakhouse dressing, this is definitely not it. I will keep looking for that... but thanks for a good and very healthy dressing!
Just like on the salad served at my favorite sushi restaurant.