Sesame Miso Vinaigrette Goma Miso Recipes

MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING

Steps:

• Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
• With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
• Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.

SESAME-MISO VINAIGRETTE (GOMA MISO)

Steps:

• 1. Reserve 2 teaspoons of seeds for sprinkling on salad and place the remaining seeds in a mortar and with a pestle, grind them roughly.
• 2. Mash the miso into the ground seeds to form a thick paste.
• 3. Add vinegar into the mixture and whisk in oil slowly until emulsified.
• 4. Whisk again just before dressing the salad. Sprinkle the reserved seeds over salad.

SESAME MISO VINAIGRETTE

Steps:

• Combine all ingredients in jar or dressing bottle. Cap and shake well.

MISO SESAME DRESSING

Steps:

• Whisk miso paste into rice vinegar in a bowl until smooth. Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the vinegar mixture.

SESAME MISO VINAIGRETTE

Steps:

• Whirl orange juice, soy sauce, vinegar, honey, miso, tahini, and shallot in a blender.
• With blender running, pour in vegetable oil and sesame oil; whirl 10 seconds.

SESAME MISO VINAIGRETTE

Steps:

• Sprinkle the sesame seeds into a small skillet over medium heat. Cook, shaking the pan frequently, until the sesame seeds have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn.
• Use a fork to whisk the miso and sesame oil in a small jar fitted with a lid until smooth. Add the vinegar, vegetable oil, sesame seeds, and honey, close the lid tightly, and vigorously shake to emulsify the dressing. Taste and add more honey if desired, plus salt, and shake again. Store it in the refrigerator for up to 2 weeks.

MISO SESAME VINAIGRETTE

Steps:

• Whisk all ingredients in a bowl until smooth.
• Dressing can be made 1 day ahead and chilled, covered.
• Bring to room temperature before serving.