Japanese-Style Miso Salad Dressing
"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."
photo by Caroline Cooks
- Ready In:
- 3mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 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
directions
- Shake together first 4 ingredients in a small jar.
- Drizzle over prepared salad/vegetables.
- Sprinkle over sesame seeds.
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Reviews
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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! -
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. -
yummy!! I did add a touch of raw honey and it took it up a notch -
Terrific dressing for steamed broccoli and carrots. Will make again! THX, Chickee. Made for the Aussie/NZ Recipe Swap-Dec09.
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This is wonderful! I used 3 tablespoons of orange juice and 1 teaspoon of water because I wanted a thinner dressing. I made a salad of baby greens, cucumber, shredded carrots and avocado. I tossed it with the dressing and then served it with a crab cake. Yummy!!! I will make this dressing often. It really does taste like the dressing I get at our local Japanese restaurant. Thanks!
Tweaks
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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!
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
