Eating Dinner With My Family

While I happened to love this dish, there were some issues to note and some of the family weren't as enthusiastic.  This was a quick and tasty meal if you keep one thing in mind, the last ingredient line is the only sauce/ seasoning that this dish really has.  Without it, there is just a little bit of soy sauce and sesame oil.  I had a fermented pepper paste. (see picture below) that I had gotten for my friend's Korean Pork BBQ.  I seem to remember looking up 'spicy Korean red bean paste' when I first got this recipe and my stuff came up as an image, so I used that and it made it wonderful.  My husband thought with out the sauce it was a 2 and with it a 3.  I thought with the sauce a 4.  My blog, so I call it a 4:D.  The most amazing thing about tonight's dinner, MY BOY LIKES SHIITAKE MUSHROOMS!!!  This from the kid who gags at the thought of mushrooms.  He has enjoyed their flavor when they are ground up in something, but has always sai...

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