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
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.
- 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