Friday, July 13, 2012

Miso Sesame Vinaigrette

I have finally used up the last of the miso paste.  We all really loved this dressing.  My biggest issue was that I thought it was a bit sweet.  I think that next time I will halve the sugar.  It was really worth it even when though it was too sweet, but for my taste, I would like to tweak it towards the savory next time.


Miso Sesame Vinaigrette

2 T  Seasoned Rice Wine Vinegar
3 T  Water
2 T  Miso Paste,Red Or White
2 T  Sugar
2 T  Fresh Ginger,Finely Grated
4 t  Tahini,Well Stirred (or Nerigoma) Japanese sesame paste
3 T  Vegetable Oil
Sesame Seeds,For Garnish

Whisk all ingredients in a bowl until smooth
Dressing can be made 1 day ahead and chilled, covered.  Bring to room
temperature before serving

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