Miso-Ginger Sesame Dressing (Japanese Restaurant Style)
White miso contains natural lecithin, which aids emulsification — producing a creamy dressing without dairy or mayonnaise. The most popular miso dressing in modern cooking.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| White (shiro) miso paste | 35 g |
| Rice vinegar | 30 ml |
| Toasted sesame oil | 15 ml |
| Soy sauce or tamari | 15 ml |
| Maple syrup or honey | 20 g |
| Fresh ginger, finely grated | 10 g |
| Garlic clove, minced | 3 g |
| Neutral oil (grapeseed or avocado) | 60 ml |
| Warm water | 30 ml |
Method
- Place all ingredients except neutral oil in a blender. Blend 30 seconds.
- With blender on low, slowly drizzle in neutral oil until emulsified and creamy.
Notes
Keeps 1 month refrigerated. Miso Caesar variation: add 1 egg yolk, 15 g Parmesan, 10 ml lemon juice; omit ginger and sesame oil.
Pairs with: Grain bowls, soba, kale, roasted sweet potato.
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