mardi 23 août 2016

Sesame Miso Dressing

My stepdaughter does not do salad but she said she’d actually like it if it was always dressed with Kayanoya’s creamy sesame miso dressing. It’s an amazing dressing. I’d brought a bottle of it back home from our trip to Japan last summer and—now that it’s gone—I was set on making a version of my own.
I wanted something simple and easy to make on a whim. It’s 5 ingredients, things I usually have on hand: sesame seeds, miso, vinegar, honey, and oil (and water). If you can, freshly grind the sesame seeds because it imparts a nice robust flavor. If you can’t, use tahini instead. The tahini version tastes a bit flat so maybe mash up a little garlic to give it some dimension, if you go that route.
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A side note: Thank you to my readers who encouraged me to continue posting on this blog. It means a lot to me that you reached out and that these recipes are appreciated!
Sesame Miso Dressing
ゴマ味噌ドレッシング
Makes almost half a cup
2 Tbsp sesame seeds
1 Tbsp miso (I used red)
2 Tbsp rice vinegar
1 1/2 tsp honey
4 Tbsp oil (I used canola)
1 tsp water
Toast sesame seeds in a pan, careful not to burn. Coarsely grind (I used a surikogi and suribachi). Add in miso, vinegar, and honey. Add oil in a slow, steady stream while whisking to emulsify. Add water to thin.

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