Japanese Style Miso Vinaigrette

Chef Andrew E Cohen

INGREDIENTS:

1 1/2 tablespoons rice vinegar
1 1/2 tablespoons water
1 teaspoon sugar
1 tablespoon light miso
1/8 teaspoon toasted sesame
1/8 teaspoon soy sauce
1/2 cup neutral flavored oil such as grapeseed or canola

METHOD:

In a non-reactive bowl, whisk together the vinegar, water, soy sauce, and sugar.

Whisk in the miso to form a light paste.

Add the sesame oil and whisk to incorporate.

Slowly whisk in the oil to form a “creamy” vinaigrette. The dressing should be able to be poured. If too thick, thin with some water.

This dressing will keep 5-7 days before the miso starts to lose its bright flavor.

VARIATIONS:

If you like a stronger dressing, just use vinegar.
You can also add orange juice into the mix instead of the water, or use it to thin the dressing.
Grate some ginger and squeeze the juice into the dressing to add some spice to it.
Use a dark miso and skip the sesame oil for a change.

YIELD: 3/4 cup of dressing

SOURCE: Chef Andrew E Cohen