September 26, 2010

carrot ginger miso dressing

One of my "must haves" when dining at Japanese restaurants is the green salad they serve with ginger miso dressing. I've always wanted to recreate it at home. On a recent trip to the grocery, I bought a couple of 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.

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.

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