Miso Carrot Sauce With Ginger (Japanese Salad Dressing)
17
People talking
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).
- Ready In:
- 10mins
- Serves:
- Yields:
- Units:
17
People talking
ingredients
- 2 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
- 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.
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RECIPE MADE WITH LOVE BY
@Kumquat the Cats fr
Contributor
@Kumquat the Cats fr
Contributor
"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)."
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Really outstanding and different salad dressing! Turned out thick, just like on the picture.Reply
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Great base recipe. If you like slightly spicier + more ginger, I modified this to have 1.5" of ginger root, rather than 1". It's also _super_ thick when blended. To make it more like the normal dressing you'll get at a restaurant, add 3oz of water (2 shot glasses worth) at the end and blend / process again.Reply
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Just like you went out to dinner in your local Japanese restaurant.Reply
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Very good - made for lunch today. I made per the recipe but when I got the miso out of the fridge, I saw mine was "mild red miso" instead of the white. One strong recommendation for others and what I will do next time is just add one teaspoon of the sesame oil at a time and taste as I go. I used the full tablespoon called for and found the dressing to be very nutty, probably not as gingery as I was hoping. I added two tablespoons of water as I found it to be very thick and wanted to toss it on the salad, not just top it. Next time I will increase my water to a quarter cup. I served this with a salad of head lettuce, alfalfa sprouts, green onions, celery, and chicken. Nice recipe, Kumquat's friend, I'll use it again!Reply -
This had great flavor, but was a little too thick for me. I thinned it with a bit of water, but honestly, I think next time I'd use the full amount of oil from the original recipe to get the correct texture.Reply
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