Masaharu Morimoto’s Miso Vinaigrette
Iron Chef and Nobu alumnus. Lighter and more acidic than typical miso dressings, with citrus and wasabi for brightness.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| White (shiro) miso | 50 g |
| Rice vinegar | 50 ml |
| Yuzu juice (or lemon juice) | 20 ml |
| Neutral oil (grapeseed) | 60 ml |
| Mirin | 20 ml |
| Sugar | 8 g |
| Fresh wasabi, grated (or 5 g wasabi paste) | 5 g |
| Water | 30 ml |
| Toasted sesame seeds | 5 g |
Method
- Dissolve miso in warm water until smooth.
- Add rice vinegar, yuzu juice, mirin, and sugar. Whisk.
- Stream in neutral oil while whisking to emulsify.
- Fold in wasabi and sesame seeds. Refrigerate 30 min before serving.
Notes
Pairs with: Tuna salad, avocado, cold soba.
Sources:
- Mastering the Art of Japanese Home Cooking by Masaharu Morimoto