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Post by sharphands on Jan 29, 2018 17:22:37 GMT -5
yes its the one found in japanese steakhouses Carrot Ginger Dressing Prep Time 10 mins
Total Time 10 mins
Servings: 3
Ingredients
1 carrot (1 carrot = 50 g or 1.8 oz) (coarsely chopped) 1/16 onion (1/16 onion = about 1 Tbsp when minced) (sliced) 3/4 inch ginger (¾" ginger = 8 g or 0.3 oz) (preferably young/spring ginger, see Notes, peeled and sliced) 1/4 cup rice vinegar 2 Tbsp neutral flavor oil (vegetable, canola, etc) 1 Tbsp granulated sugar 2 tsp miso (I use white miso) 1/2 tsp sesame oil Kosher salt (to taste) Freshly ground black pepper (to taste) Instructions Gather all the ingredients. Put all the ingredients in a food processor. Puree until carrot, onion, and ginger are minced and blend until smooth. If you prefer the dressing to be lighter, add water (I don’t usually add any water). Store the dressing in the refrigerator for up to a week.
Recipe Notes Ginger: Young/spring ginger tastes milder than regular ginger. If you can only find regular ginger, adjust accordingly. Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
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Post by sharphands on Jan 29, 2018 17:23:21 GMT -5
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