The "included salad" at our local Hibachi style restaurant has always been one of my kids favorite salads. This dressing is as good if not better. Shared by my buddy D, this one comes from Just One Cookbook, a lovely source of Japanese recipes. I served it on simple butter lettuce, but feel free to amp it up with cucumber, radishes, tomatoes, etc.
Ingredients
- 1 carrot (4.8oz, 135g)
- 1/2 onion (2.5oz, 70g)
- 1 knob ginger (1 inch, 2.5cm, 0.6oz, 17g) use young/spring ginger for milder taste, preferably)
- 1 1/2 tbsp sugar
- 1 tbsp miso (use white miso for a mild, mellow taste)
- 1/4 tsp kosher salt, (Diamond Crystal) to taste
- freshly ground pepper
- 1 tsp toasted sesame oil
- 1/2 cup rice vinegar (unseasoned) (rice vinegar is mild;DO NOT substitute it with other vinegars as they are too acidic and strong)
- 1/4 cup neutral oil
Instructions
- Gather all the ingredients.Peel 1 carrot and chop it into ½- to 1-inch (1.25- to 2.5-cm) pieces.Chop ¼ onion into 1-inch (2.5-cm) pieces.Peel 1 knob ginger and slice into small pieces. Put all the chopped vegetables into a food processor.Purée until fine and smooth.Add 1 tsp toasted sesame oil, ½ cup rice vinegar (unseasoned), and ¼ cup neutral oil.Process again until the dressing is completely smooth. Taste the dressing and adjust the seasoning with salt. If it‘s too sour, add a bit more sugar. If you prefer the dressing to be lighter, add water to thin it (I don‘t add water so the dressing will keep longer).To Serve:Shake well and serve over a green saladTo Store:You can store the dressing in an airtight container or mason jar for up to 1 week. If you take out the portion you need and put the dressing back into the refrigerator right away, it will keep for up to 2 weeks. Or, you can store it in the freezer for up to a month.NOTESI find the easiest and best way to peel ginger is with a teaspoon. Just scrape the skin off and you are ready to chop.Happy Eating!!
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