Miso Carrot And Sesame Dressing Japanese Recipes
MISO-SESAME DRESSING
Provided by Food Network Kitchen
Time 5m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.
EASY MISO DRESSING
This fresh and simple miso dressing is packed with flavor! Use it as a miso salad dressing or as a sauce for drizzling fish or bowl meals.
Provided by Sonja Overhiser
Categories Essentials
Time 2m
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together all ingredients until a creamy dressing forms. Store refrigerated up to 1 month.
Nutrition Facts : Calories 96 calories, Sugar 1.9 g, Sodium 54.5 mg, Fat 7.6 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 5.7 g, Fiber 0.7 g, Protein 1.7 g, Cholesterol 0 mg
MISO-GINGER DRESSING
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
Provided by Mark Bittman
Categories easy, quick, condiments
Time 5m
Yield About 1 1/4 cups
Number Of Ingredients 8
Steps:
- Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 798 milligrams, Sugar 5 grams, TransFat 0 grams
MISO, CARROT, AND SESAME DRESSING
Provided by Bon Appétit Test Kitchen
Categories Soy No-Cook Quick & Easy Salad Dressing Root Vegetable Carrot Healthy Low Cholesterol Sesame Sesame Oil Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place 1/2 cup white miso, 6 tablespoons vegetable oil, 1/4 cup (packed) finely grated peeled carrot, 2 tablespoons finely grated peeled ginger, 2 tablespoons unseasoned rice vinegar, 4 teaspoons toasted sesame seeds, 2 teaspoons toasted sesame oil, 2 teaspoons honey, and 1/4 cup water in a resealable container. Cover and shake vigorously until well combined. DO AHEAD: Can be made 2 days ahead. Cover and chill.
MISO DRESSING
Drizzle this dressing over salad greens, toss it with a noodle salad, use it to marinate tofu or brush it onto grilled fish. Store it in the refrigerator for up to a week. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.
Nutrition Facts : Calories 140 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
MISO CARROT GINGER DRESSING
Provided by Katie Lee Biegel
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth.
MISO SESAME DRESSING
Great light dressing to pair with cabbage or romaine lettuce, fresh mandarin oranges, and toasted almonds! Place greens in a bowl and add garnishes. Ladle toasted sesame dressing around salad and toss to coat greens evenly. Sprinkle with 1 teaspoon toasted sesame seeds.
Provided by eayers
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 68.9 calories, Carbohydrate 7.7 g, Fat 4.2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 242.9 mg, Sugar 5.9 g
MISO, CARROT, AND SESAME DRESSING - JAPANESE
Make and share this Miso, Carrot, and Sesame Dressing - Japanese recipe from Food.com.
Provided by Ambervim
Categories Salad Dressings
Time 5m
Yield 1 1/2 Cups
Number Of Ingredients 8
Steps:
- Place all ingredients plus 1/4 cup water in a resealable container.
- Cover and shake vigorously until well combined.
- Due to the fresh ingredients, it has a short life in the refrigerator.
Nutrition Facts : Calories 848.1, Fat 72.3, SaturatedFat 10, Sodium 3435.7, Carbohydrate 42.1, Fiber 8.3, Sugar 14.5, Protein 13.7
MISO CARROT SAUCE WITH GINGER (JAPANESE SALAD DRESSING)
Really nice dressing! One measure of a good home cook is the ability to make your own salad dressing. Or so says Mark Bittman in the food section of the New York Times. This is the orange dressing you sometimes see on your too-cold salad in Japanese restaurants. I made this tonight, and thought it was much better than any other I ever tried at a Japanese restaurant! I made this with half the corn oil, so if you'd like to try the original recipe you can increase amount to 1/4 cup. I did not decrease the sesame oil (but did use regular).
Provided by Kumquat the Cats fr
Categories Sauces
Time 10m
Yield 1 1/4 cup, 5 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
- If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
- Taste and add salt and pepper to taste.
- Serve immediately or cover tightly and refrigerate for up to several days.
MISO GLAZED CARROTS
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In medium, heavy skillet, heat sesame oil over medium-high heat. Add onion and carrots. Cook, stirring occasionally, about 6 minutes, until soft on edges but not brown.
- In small bowl, cream miso with 1/4 cup broth. Stir this mixture, remaining broth, orange zest and ginger into carrots and onions. Reduce heat, and simmer for 12 to 15 minutes, until liquid is reduced to a glaze and carrots are crisp-tender.
- Stir in roasted sesame oil. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 5 grams
JAPANESE-STYLE MISO SALAD DRESSING
This reminds me of the dressing on the salad in the bento boxes at the Japanese chain Asakaze here in Sydney. It's light and refreshing. Please note Australian recipe 1Tbs=20mls. If your miso is very thick, it can be easier to put it in a small bowl and gradually stir in the other ingredients a little at a time so that it doesn't get lumpy. Really needs the sesame seeds at the end and a little goes a long way.
Provided by Chickee
Categories Salad Dressings
Time 3m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Shake together first 4 ingredients in a small jar.
- Drizzle over prepared salad/vegetables.
- Sprinkle over sesame seeds.
Nutrition Facts : Calories 27.8, Fat 1.5, SaturatedFat 0.2, Sodium 240.5, Carbohydrate 2.8, Fiber 0.5, Sugar 1, Protein 1
MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING
This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken and Cabbage Salad. Try it drizzled on an iceberg wedge, over sliced leftover steak, chicken or tofu, or on grilled seafood, served hot or cold. It's especially good with grilled salmon and spicy greens like watercress, mizuna or arugula.
Provided by J. Kenji López-Alt
Categories salads and dressings
Time 5m
Yield 1 cup
Number Of Ingredients 10
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.
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