Miso Dressing (味噌ドレッシング)
Two versions — white miso (sweet, delicate) and red miso (bold, salty, complex).
White Miso (Shiro) — Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| White (shiro) miso | 45 g |
| Rice vinegar | 45 ml |
| Neutral oil (grapeseed) | 60 ml |
| Toasted sesame oil | 15 ml |
| Mirin | 20 ml |
| Sugar | 10 g |
| Water | 30 ml |
| Fresh ginger, grated | 5 g |
Method: Whisk miso with rice vinegar and water until smooth. Add sugar and mirin. Stream in both oils while whisking. Add ginger. Adjust. Keeps 1 month.
Red Miso (Aka) — Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Red (aka) miso | 40 g |
| Rice vinegar | 40 ml |
| Toasted sesame oil | 20 ml |
| Neutral oil | 50 ml |
| Mirin | 25 ml |
| Honey | 15 g |
| Soy sauce | 10 ml |
| Fresh ginger, grated | 5 g |
| Garlic, finely grated | 3 g |
| Water | 30 ml |
Method: Dissolve red miso in rice vinegar and water. Add honey, mirin, soy sauce. Drizzle in both oils while whisking. Add ginger and garlic. Refrigerate 30 min.
Notes
White miso pairs with: Roasted root vegetables, tofu, green salads.
Red miso pairs with: Grilled meats, kale, roasted squash, grain bowls.
Sources:
- Pickled Plum
- Nobu: The Cookbook