Carrot Ginger Dressing (にんじんドレッシング)

Iconic at Japanese steakhouses — Benihana popularized it in the 1970s. Uses grated carrot and onion as the body, ginger and miso for depth.

Ingredients (~250 ml)

Ingredient	Amount
Carrot, peeled and chopped	135 g (1 medium)
Onion, chopped	70 g
Fresh ginger, peeled and sliced	15 g
Sugar	20 g
White miso	12 g
Fine sea salt	2 g
Toasted sesame oil	8 ml
Rice vinegar	120 ml
Neutral oil	60 ml

Method

1. Blitz carrot, onion, and ginger in a food processor until finely puréed.
2. Add sugar, miso, salt, and pepper. Process briefly.
3. Add sesame oil, rice vinegar, and neutral oil. Blend until smooth.
4. Adjust and thin with water if needed. Keeps 1 week refrigerated.

Notes

Pairs with: Iceberg wedge, crudités.

Sources:

• Just One Cookbook

---

Japanese-Asian · Salad-Dressings