Miso-Ginger Vinaigrette Recipe
By
Kate Ramos
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A combination of fermented soybeans and rice, white miso makes a tasty marinade or salad dressing. In addition to topping our Chilled Tofu Salad, this vinaigrette is delicious over grilled fish or as a marinade for chicken.
INGREDIENTS
- 1/4 cup white miso
- 3 tablespoons rice wine vinegar
- 1 tablespoon finely grated fresh ginger
- 1 1/2 teaspoons granulated sugar
- 3 tablespoons plain (not toasted) sesame oil
- 1 tablespoon water
INSTRUCTIONS
- Whisk together miso, vinegar, ginger, and sugar in a medium, nonreactive bowl until well combined.
- Whisking continuously, slowly add oil in a thin stream until completely blended. Whisk in water.
This was great! I didn't have rice vinegar, so I substituted a mix of apple cider vinegar and sake. It seemed to work well enough.
Grape Seed oil is very bland versus Sesame oil which definitely gives it an Asian flavor. By the way forget my old handle. I am now 85&happy to be participating.
Sounds great. Can't wait to try it.
So what happens if I use brown miso instead of white? I guess I'll try it and see.
I think the sesame oil can be substituted for grape seed oil.
This was wonderful - just had it tonight. Yum! :)
instead of sugar, try using mirin - i use a similar miso dressing recipe and it calls for mirin and toasted sesame seed oil, which is so tasty.
Hi, I am wondering why the oil has to be untoasted sesame oil? The one time I made a mistake and bought the untoasted one, it had no taste or a slightly unappealing seedy taste. What would happen if you used the much more assertive toasted sesame oil? or alternatively, sounds like using sunflower, safflower or any mild light oil would do.
NICE!
sounds awesome! I can't wait to try it!
This dressing is fantastic. I served it this evening over a green salad and next to seared tuna with wasabi cream and steamed rice with seaweed. We slathered the dressing over everything and now we are in a food coma,.... very happy, very sleepy, muy contentos....pura vida....