Miso-Ginger Dressing
By MARK BITTMAN
Published: July 21, 2009
Adapted from “How to Cook Everything,” by Mark Bittman (Wiley, 2008)
Related
The Minimalist: 101 Simple Salads for the Season (July 22, 2009)
Time: 5 minutes
1/4 cup peanut oil or neutral oil, like grapeseed or corn
1/4 cup rice vinegar
3 tablespoons mild or sweet miso, like yellow or white
1 tablespoon dark sesame oil
2 medium carrots, roughly chopped
1 inchlong piece fresh ginger, cut into coins
Salt and freshly ground black pepper.
Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.
Yield: About 1 1/4 cups.
ASIAN GREENS SALAD WITH GINGER MISO DRESSING
Serves 2 to 4
A hand-crafted dressing of ginger, miso, tahini (sesame paste) and lemon adds a creamy balance to organic baby spinach, mizuna, red and green Chard and red mustard greens. Tangy daikon radish, sweet carrots and crisp scallions complete this Asian delight.
Ingredients
Dressing
1 (2-inch) piece fresh ginger, coarsely chopped
2 tablespoons white miso
3 tablespoons tahini (sesame paste)
1/2 cup water
3 tablespoons fresh lemon juice
Salad
5 ounces baby Asian salad mixed greens
1 small daikon radish, sliced into 1/8-inch-thick rounds
1 carrot, cut into 2-inch-long slender sticks
2 green onions (white part only), chopped
Method
For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber. For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions. Drizzle one to two tablespoons of dressing over each salad and serve.
Nutrition
Per Serving (3.75 oz-wt.): 100 calories (50 from fat), 6g total fat, 1g saturated fat, 3g dietary fiber, 4g protein, 11g carbohydrate, 0mg cholesterol, 330mg sodium
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Japanese Ginger-Miso Dressing
By Rinshinomori on September 19, 2006
food.com
ingredients:
1 tablespoon sesame seed, roasted lightly
1/4 cup onion, chopped roughly
2 tablespoons gingerroot, chopped roughly
1 1/2 tablespoons white miso
3/4 cup oil
1/2 cup rice vinegar
3 -4 teaspoons sugar
1 1/2 teaspoons salt
1 tablespoon soy sauce
pepper
Change Measurements: US | Metric
Directions:
Prep Time: 15 mins
Total Time: 15 mins
1 Using a blender or food processor, blend for 30 seconds.
Read more: http://www.food.com/recipe/japanese-ginger-miso-dressing-186937#ixzz1F778eXVN
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http://picardrecipes.blogspot.com/2007/04/andreaes-ginger-miso-sauce.html
Andreae’s* Ginger Miso Sauce
1/4 c white or red miso*
2 tbsp soy sauce
1 1/2 tbsp rice vinegar or apple cider vinegar
2 tbsp honey or other sweetener
1 tbsp minced fresh ginger
1-2 cloves garlic, crushed
1/8-1/4 tsp chili flakes
juice of 1/2 lime
2 tbsp water
Whisk ingredients together. Some varieties of miso are quite salty, so do a taste-test and adjust honey and lime juice accordingly. Makes about 3/4 cup. You can store the sauce in the fridge for a week or so.
This sauce is very strongly flavoured, and might freak you out if you just lick it off the spoon. It wants some kind of starchy, vegetable-y foil. You can use it cold as a dressing for noodle salads (say, some rice noodles, julienned carrots, cucumber, radishes, etc.), or warmed over rice, or noodles, with vegetables (and maybe some cashews… yum…).
For a warm dish, heat the sauce in a small pot on medium heat, stirring occasionally. Don’t let the sauce boil. High temperatures can kill the healthful bacteria in the miso.
You can buy miso in Asian food shops, health food stores, and in the health food sections of the big supermarkets. It’s in the refrigerators, either in plastic tubs or squishy bags. Pungency and saltiness will vary by colour and brand; generally lighter miso is milder in flavour. Miso will keep in a sealed container in your fridge for months and months.
*From Andreae’s de-lovely food column in the Scope newspaper of St. John’s, NewFoundland: The Food Nerd.
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From MarthaStewart.com
Carrot, Miso, and Ginger Salad Dressing
To achieve a uniform consistency, grate the carrot on the small holes of a box grater before pureeing in the food processor. We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame (soybeans).Per serving: 118 calories, 10 g fat, 0 mg cholesterol, 4 g carbs, 147 mg sodium, 1 g protein, 1 g fiber
Ingredients
Serves 4
1 1/2 tablespoons minced fresh ginger (1 1/2-inch piece)
1 large carrot, finely grated
2 tablespoons plus 1 teaspoon rice-wine vinegar
2 teaspoons white miso
3 tablespoons canola or vegetable oil
1 tablespoon water, if needed
Directions
In the bowl of a food processor, pulse ginger and carrot to a coarse paste. Add vinegar and miso, and pulse to combine.
With the machine running, slowly add oil in a thin, steady stream through the feed tube until mixture is emulsified. Add water if dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.
Read more at Marthastewart.com: Carrot, Miso, and Ginger Salad Dressing - Martha Stewart Recipes
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Ginger Sesame Miso Dressing
Makes about 1/2 cup
1-2 inch knob of ginger, peeled and minced (depending on how much you like ginger)
2 Tbsp toasted white sesame seeds (you can buy them already toasted)
2 Tbsp miso paste (I use shiro or white miso)
2 Tbsp rice wine vinegar (or lemon or lime juice)
1/4 cup canola oil
Put all ingredients into a 2 cup glass measuring cup and puree with an immersion blender until smooth. Taste and adjust the balance with Shoyu (if you need more salt), sugar, and vinegar (or citrus juice). If the dressing is too strong for your taste, blend in more oil.
Posted by Helen at 1:58 PM http://www.beyondsalmon.com/2010/07/japanese-ginger-sesame-miso-dressing.html
Miso-Ginger Dressing By MARK BITTMAN
Published: July 21, 2009Adapted from “How to Cook Everything,” by Mark Bittman (Wiley, 2008)
RelatedThe Minimalist: 101 Simple Salads for the Season (July 22, 2009)
Time: 5 minutes
1/4 cup peanut oil or neutral oil, like grapeseed or corn1/4 cup rice vinegar3 tablespoons mild or sweet miso, like yellow or white1 tablespoon dark sesame oil2 medium carrots, roughly chopped1 inchlong piece fresh ginger, cut into coinsSalt and freshly ground black pepper.Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.Yield: About 1 1/4 cups.
ASIAN GREENS SALAD WITH GINGER MISO DRESSING
Serves 2 to 4
A hand-crafted dressing of ginger, miso, tahini (sesame paste) and lemon adds a creamy balance to organic baby spinach, mizuna, red and green Chard and red mustard greens. Tangy daikon radish, sweet carrots and crisp scallions complete this Asian delight.
Ingredients
Dressing 1 (2-inch) piece fresh ginger, coarsely chopped 2 tablespoons white miso 3 tablespoons tahini (sesame paste) 1/2 cup water 3 tablespoons fresh lemon juice
Salad 5 ounces baby Asian salad mixed greens 1 small daikon radish, sliced into 1/8-inch-thick rounds 1 carrot, cut into 2-inch-long slender sticks 2 green onions (white part only), chopped
MethodFor the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber.
For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions.
Drizzle one to two tablespoons of dressing over each salad and serve.
NutritionPer Serving (3.75 oz-wt.): 100 calories (50 from fat), 6g total fat, 1g saturated fat, 3g dietary fiber,
