Ingredients
- 1/2 cup white miso paste
- 1/4 cup plus 1 tablespoon water
- 1/4 cup sugar
- 3 tablespoons rice wine vinegar
- 2 teaspoons light soy sauce
- 1/4 teaspoon kosher salt
- 2 tablespoons peanut oil
- 1/2 teaspoon sesame oil
Directions
In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.
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By schawel
New York
on January 10, 2012
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It was a very, very solid "base" for me to customize. I have made this a dozen times now. I agree with steverob_12811873 that it is too heavy for the average salt conscious person so I also dropped the miso by half from the original recipe and added a squeeze from a lemon wedge. I didn't do anything else due to the simple fact that I like each dish to have a very distinct direction and this already has it. If this was going to be a stand-alone salad, I would think about ginger or garlic but I use this dressing over watercress salads, paired with a earthy Shiitake barley risotto and ginger seared scallops; each one with it's own direction but complimenting each other, feeding off each other and in the end making for a dinner that will really impress.
By molliesuek
on October 09, 2011
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This is a wonderful, quick and easy dressing. I use less sugar and a little bit more sesame oil.
By steverob_12811873
Sudbury, 85
on April 17, 2010
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I found this recipe heavy and too sweet. I wound up adding about 4 med cloves of garlic, juice of 1/2 lemon (to cut through the sweetness and about a tablespoon more of water, peanut oil and rice wine vinegar. I also added about a 1/2 t of pepper and about 1/2 t of grated ginger. The final result was still a bit heavy for me, but when tossed with a salad I found it very tasty indeed. I think if I made it again, I'd start with 1/2 the miso paste and sugar and add everything else to taste.
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