We've always enjoyed the salad dressings served in Japanese restaurants. I usually make homemade ranch dressing or vinaigrette but we were tired of those and wanted to try something different. I looked up some recipes and found this one on the Just One Cookbook blog site. It made a refreshing change--a little sweet and but with an acidic counterpoint from the rice vinegar. It can be stored in the fridge for two weeks or frozen for a month.
1 carrot, peeled
¼ onion
Ginger—approximately 1 inch.
1 ½ tbs sugar
1 tbs miso
¼ tsp salt or to taste
Freshly ground black pepper (to taste)
1 tsp roasted sesame oil (I used regular sesame oil)
½ cup unseasoned rice vinegar
¼ cup neutral oil
Chop ginger, onion and carrot into approximately 1 inch pieces.
Place in food processor and puree until fine and smooth.
Add sugar, miso, salt and pepper to food processor and blend.
Add sesame oil, rice vinegar and oil and blend again until smooth.
Add water to thin if desired.
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That sounds yummy, Peg. Am saving!
ReplyDeletei love Japanese salad dressings served in restaurants. Now I know how to make it. Thanks for the easy recipe. I shall make it and will enjoy it! luis at ole dot travel
ReplyDeleteThank you! It sounds both yummy and different at the same time.
ReplyDelete2clowns at arkansas dot net
I too have always liked Japanese salad dressing--thanks for showing us how!
ReplyDeleteI'm always intrigued by Asian restaurant salads. Does the average Asian serve salads with their meals or is it an American restaurant addition?
ReplyDeleteRegardless, this sounds like a tasty offering.
Looks like it's a recent addition to their diet. I found this: In recent years, with the influence of Western culture, salad has become more common in Japan, particularly in restaurants that serve Western-style food. It's not uncommon to find salad in izakaya or family restaurants as a side dish or a part of a set menu.
ReplyDeleteThank you for the recipe! aprilbluetx at yahoo dot com
ReplyDelete