Miso-Ginger Dressing

The Japanese restaurant I worked in in the 1980's taught me to make this with the addition of a peeled apple. Fuji, or Granny Smith, which adds some sweetness and pectin, which keeps everything fresher longer. Also, a dash of mirin instead of sugar, if it's still bitter.

A delicious recipe with an excellent flavor. We didn't find the toasted sesame oil too heavy a flavor at all. One dinner, I realized I didn't have quite as many carrots in the fridge as I had thought, and so tossed in some chopped red bell pepper - yum! It thinned the dressing a little, and added a delicious subtle sweetness beyond the carrots. Now, I occasionally add some bell pepper for a change up.

The sesame oil was a little strong for me, I'd recommend using a tsp and increasing it slowly to taste. It hid the ginger and miso flavoring.

Sesame oil is seasoning, Only a few drops are usually added to a neutral oil when stir-frying. Use with light, light, hand. I would almost never add a Tbls to anything except a marinade.

I love the flavors of this, but find it to be too thick for a dressing. I use one carrot & thin it out with orange or grapefruit juice, which also adds a little fruity sweetness.

So versatile!

I love the miso dressings served in Japanese restaurants. The old Sushi Wabi in Chicago served a delicious dressing that made eating the salad a total delight. This dressing tasted exactly like that one. I followed the recipe exactly. It is so easy to prepare and spectacular on fresh lettuce and crunchy veggies.

I replaced the carrot with 1/2 cup finely shredded daikon, which is how I've had this dressing in Japanese restaurants. Used minced ginger in a jar and skipped the "processing",just whisked it . Simple and saved on cleanup!

Is dark sesame oil the same as toasted sesame oil?

Like others seeking to incorporate a little sweetness, I added a tiny drizzle of maple syrup (did I mention I’m in Canada?) and it really made everything perfect. I made it to dress a salad, but next time I think I’ll put this dressing on a brown rice bowl with lots of veggies — I’m thinking spinach, edamame, tofu, diced cauliflower and some toasted sesame seeds.

This is a simple sauce that greatly elevates a sandwich or salad. I served it with seared ahi, lightly sauteed spinach, red bell pepper, inside a home-made tortilla.

I lived in Japan for years, but never saw this particular version. The more common Japanese restaurant dressing , I think, is with daikon and ponzu, not carrot and miso.

I roasted the carrots first and used three to make up for shrinkage. Added a lovely smokey flavor and resulted in a more creamy concoction.

This is good but really needs some sugar to balance out the acidity. I added 2 or 3 teaspoons and it was perfect.

I learned a similar recipe in the 80s working at a legit sushi bar. It used a small yellow onion in place of one of the carrots. It’s a great riff on this recipe.

Very similar to dressing in Saveur. Doubled this recipe excepting carrots, added 1/2 small sweet onion, splash of soy and mirin. Perfect balance.