Makes about 2 cups of vinaigrette
Cooking Time: 10 minutes
1/4 cup white miso paste
3/4 cup rice wine vinegar
2 tablespoons mirin
1 tablespoon tamari
1/2 tablespoon ginger juice
1 teaspoon freshly grated orange zest
Freshly ground black pepper, to taste
3/4 cup canola oil
2 teaspoons toasted sesame oil
Coarse salt, to taste, optional
Organize your ingredients.
Combine the miso with the vinegar, mirin, tamari, ginger juice, orange zest, and pepper in a blender and process to blend completely.
With the motor running, slowly pour in the canola and sesame oils, processing until emulsified.
Taste, and if necessary, adjust seasoning with salt. Use immediately or store, covered and refrigerated, for up to 2 weeks.
Miso paste, rice wine vinegar, mirin, tamari, and toasted sesame oil are available at Asian markets, some specialty food stores, and some supermarkets. However, if you have an Asian neighborhood within striking distance, try shopping there. Products will be in-expensive and you’ll get great tips on how to use them.
The miso vinaigrette makes quite a bit but, it keeps very well, covered and refrigerated. It is useful to have on hand to use as a salad dressing for bitter greens or vegetables or as a sauce for noodles, fish, shellfish, pork, or poultry.
Pairs perfectly with Grilled Tofu and Soba Noodles.