Miso-Sesame Dressing

Name: Miso-Sesame Dressing
Prep time: 10 min
Total time: 10 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 tablespoon (17g) white miso; 2 ½ tablespoons (37g) unseasoned rice vinegar ((see Note 1)); 3 cloves garlic, (grated or finely minced); 1 - inch piece fresh ginger, (peeled and grated (or smashed into a paste)); 1 ½ tablespoons (30g) pure maple syrup or agave nectar; 2 teaspoons Dijon mustard; 2 teaspoons soy sauce ((or tamari for GF)); 2 ½ tablespoons (35g) sunflower oil ((or neutral-flavored oil of choice)); 1 ½ tablespoons (21g) toasted sesame oil ((see Note 2))

This Miso-Sesame Dressing is a tangy, sweet-and-savory dressing that’ll make you fall in love with salad. Relying on heavy-hitting East Asian pantry staples like white miso and toasted sesame oil, it comes together in 10 minutes with no fancy equipment and is perfect for meal prep. Easy to double!

⏱ 10 menit 🔨 Persiapan 10mnt 📊 Mudah 🍽 6 porsi 👁 39

Bahan-bahan

6 porsi

1 tablespoon (17g) white miso
2 ½ tablespoons (37g) unseasoned rice vinegar ((see Note 1))
3 cloves garlic, (grated or finely minced)
1 - inch piece fresh ginger, (peeled and grated (or smashed into a paste))
1 ½ tablespoons (30g) pure maple syrup or agave nectar
2 teaspoons Dijon mustard
2 teaspoons soy sauce ((or tamari for GF))
2 ½ tablespoons (35g) sunflower oil ((or neutral-flavored oil of choice))
1 ½ tablespoons (21g) toasted sesame oil ((see Note 2))

Langkah-langkah

Add the miso and rice vinegar to a jar for which you have a lid (or a bowl). Whisk until mostly smooth and there are no large miso clumps.
If using a jar to combine: add the garlic, ginger, maple syrup or agave, mustard, soy sauce, and both types of oil. Seal the jar with its lid and shake vigorously until the mixture is smooth and slightly creamy.
If using a bowl to combine: add the garlic, ginger, maple syrup or agave, mustard, and soy sauce and whisk well to combine. Combine both types of oil in a measuring cup or glass, then stream into the other ingredients, whisking as you go to emulsify. See Note
Taste for seasonings, adding more soy sauce (or salt) for salty savoriness, more maple syrup for sweetness, more mustard for creamy tang, or more sesame oil for richness.
Store leftovers in the fridge in a sealed jar for up to 5 days.

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