Miso is a hugely versatile ingredient in Japanese cuisine. Although most popularly used for the famous miso soup, it can also be used to marinade meat and fish, or for sauces and dressings. This salad dressing has a rich, tangy flavour that is ideal for salads yet different to more common French or Italian dressings.
Start by peeling the fresh ginger first. I find the easiest way to peel ginger is to use a spoon to scrape off the outer layer.
One your ginger is peeled, grate it into a paste using a grater or blend it with a food blender until there are no solid pieces remaining.
Now add the miso paste, soy sauce, rice vinegar and sesame oil to the ginger paste and mix it well together.
While you are mixing the ingredients, add a little water gradually until the dressing is at the right consistency. It is now ready to serve either as a dressing or even simply to dip some fresh vegetables in.
- You can use either red or white miso to make this dressing depending on which flavour you personally prefer. We like red miso for this recipe, but if you want to try it with a milder, slightly sweet taste, try white miso instead.
- Try adding a little salt, or even sugar to the dressing while you mix the ingredients to get the right flavour for your tastes.