Equipment
Mixing bowl
or Glass jar with a tight-fitting lid
Whisk
or Fork
Microplane or fine grater
Ingredients
8 servings
Base and Aromatics
- 30 g white miso paste
- 45 ml unseasoned rice vinegar
- 30 ml water
- 5 g fresh ginger, peeled
- 3 g garlic, peeled
Oils and Garnish
- 30 ml neutral oil
- 15 ml toasted sesame oil
- 5 g toasted sesame seeds
Nutrition (per serving)
63
Calories
1g
Protein
2g
Carbs
6g
Fat
0g
Fiber
1g
Sugar
142mg
Sodium
Method
01
Grate the peeled ginger and mince the garlic clove finely to ensure they distribute evenly throughout the liquid.
2m
02
In a mixing bowl, combine the white miso paste, unseasoned rice vinegar, water, grated ginger, and minced garlic. Whisk thoroughly until the miso is completely dissolved and no lumps remain.
1m
03
While continuously whisking the miso mixture, slowly drizzle in the neutral oil and toasted sesame oil to create a smooth, unified emulsion.
1m
04
Stir in the toasted sesame seeds. Let the dressing rest for a few minutes before serving to allow the flavors to meld.
1m
Chef's Notes
- For strict Halal or Kosher diets, inspect your white miso paste label carefully to ensure no alcohol or ethanol was added as a preservative during the packaging process.
- To thin the dressing for delicate leafy greens like butter lettuce, add water 5ml at a time until you reach your desired consistency.
- Freshly grated ginger provides a superior zesty kick compared to pre-minced or powdered alternatives, as grating releases the root's essential aromatic oils.
- This recipe relies on the natural subtle sweetness of white shiro miso. If you prefer a sweeter restaurant-style dressing, you may whisk in 5g of agave syrup or a pinch of stevia.
Storage
Refrigerator: 2 weeks — Store in an airtight jar. Shake vigorously before each use as natural separation will occur.
