marinated beef tenderloin, one was teriyaki and the other one was peppercorn which both turned out excellent. We had plenty of leftovers which I was able to use for salad and sandwiches this weekend. Sliced roasted teriyaki tenderloin was the perfect topping for the Japanese-inspired green salad we had for lunch. I was finally able to try to make the Japanese ginger miso dressing at home. The recipe I found had grated carrots, minced fresh ginger and Japanese white miso for the main ingredients. Additional seasonings are rice wine vinegar, a little lemon juice, pepper and honey. A good amount of fresh ginger was important for the flavor to come out. The carrot was essential for the striking yellow orange color while the miso added a unique salty flavor to this dressing.
CARROT GINGER MISO DRESSING
1 medium carrot, finely grated
2-3 tablespoons grated fresh ginger
2 tablespoons white Japanese miso
1/4 cup rice wine or white vinegar
1 teaspoon lemon juice (optional)
1-2 tablespoons honey or sugar
freshly ground pepper
water as needed (to adjust the consistency)
Mix together in a blender or food processor until well blended.
Chill in the refrigerator until ready to use.