Easy Miso Dressing

I’ve never made homemade miso anything before. Miso, along with green tea ice cream, seem like an elite class of oriental concoctions better left to the experts in restaurants. Besides, where would you find the ingredients, and summon the skills needed to make something amazing out of something so mysterious?

Enter, Gwyneth Paltrow. I have to admit I was skeptical about her cookbook when it came out. I mean she’s an actress, no wait, she’s a singer, no wait, she’s a cookbook author…what? But I really do like it. The photos, the layout, the variations, the guides, and the food is really good too.

This is her miso dressing, and it is very versatile and really yummy. Give it a try, and share. Put it in a mason jar with a pretty bow and give it to a friend.

MISO DRESSING (via My Father’s Daughter cookbook, page 68)

  • 1/3 cup peeled and roughly diced Vidalia onion
  • 1 small clove garlic, peeled and roughly chopped
  • 1/4 cup plus 1 tablespoon white miso (find this with ricotta at your store)
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons plus 1 teaspoon soy sauce (I use Tamari)
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons mirin (sweet vinegar)
  • 2 tablespoons water
  • Large pinch kosher salt
  • A few grinds of black pepper
  • 1/4 cup plus 1 tablespoon vegetable oil

METHOD

Buzz everything but the oil in a blender until smooth. With the blender running, stream in the oil. Season to taste with more salt and pepper if needed. Eat, share, repeat.

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