Miso Carrot Sauce With Ginger (Japanese Salad Dressing) Recipe #193126
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).
10 min | 10 min prep
SERVES 5 , 1 1/4 cup
- 2 tablespoons peanut oil or grapeseed oil or 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 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.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 193126 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars