Miso Carrot Sauce With Ginger (Japanese Salad Dressing)
"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)."
photo by IngridH
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
1 1/4 cup
- Serves:
- 5
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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Reviews
-
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. -
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. -
This is great! I used it over thinly sliced cabbage. I did not have to add any salt or pepper. I really enjoyed this!
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Tweaks
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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.
RECIPE SUBMITTED BY
Kumquat the Cats fr
New York City, 72
<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a vegan (almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update: We went to Italy this Spring. We had lots of pizza and pasta. The pizza is so much better in Italy, particularly the crust. The Amalfi coast was absolutely beautiful. Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well. Also, please allow me to say that my BF and I recently bought a condominium in NYC.:) Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation & Awards:</p>
