Miso-Ginger Dressing Recipe (2024)

The Japanese restaurant I worked in in the 1980's taught me to make this with the addition of a peeled apple. Fuji, or Granny Smith, which adds some sweetness and pectin, which keeps everything fresher longer. Also, a dash of mirin instead of sugar, if it's still bitter.

A delicious recipe with an excellent flavor. We didn't find the toasted sesame oil too heavy a flavor at all. One dinner, I realized I didn't have quite as many carrots in the fridge as I had thought, and so tossed in some chopped red bell pepper - yum! It thinned the dressing a little, and added a delicious subtle sweetness beyond the carrots. Now, I occasionally add some bell pepper for a change up.

The sesame oil was a little strong for me, I'd recommend using a tsp and increasing it slowly to taste. It hid the ginger and miso flavoring.

Sesame oil is seasoning, Only a few drops are usually added to a neutral oil when stir-frying. Use with light, light, hand. I would almost never add a Tbls to anything except a marinade.

I love the miso dressings served in Japanese restaurants. The old Sushi Wabi in Chicago served a delicious dressing that made eating the salad a total delight. This dressing tasted exactly like that one. I followed the recipe exactly. It is so easy to prepare and spectacular on fresh lettuce and crunchy veggies.

I replaced the carrot with 1/2 cup finely shredded daikon, which is how I've had this dressing in Japanese restaurants. Used minced ginger in a jar and skipped the "processing",just whisked it . Simple and saved on cleanup!

Is dark sesame oil the same as toasted sesame oil?

Like others seeking to incorporate a little sweetness, I added a tiny drizzle of maple syrup (did I mention I’m in Canada?) and it really made everything perfect. I made it to dress a salad, but next time I think I’ll put this dressing on a brown rice bowl with lots of veggies — I’m thinking spinach, edamame, tofu, diced cauliflower and some toasted sesame seeds.

This is a simple sauce that greatly elevates a sandwich or salad. I served it with seared ahi, lightly sauteed spinach, red bell pepper, inside a home-made tortilla.

I lived in Japan for years, but never saw this particular version. The more common Japanese restaurant dressing , I think, is with daikon and ponzu, not carrot and miso.

I roasted the carrots first and used three to make up for shrinkage. Added a lovely smokey flavor and resulted in a more creamy concoction.

This is good but really needs some sugar to balance out the acidity. I added 2 or 3 teaspoons and it was perfect.

I learned a similar recipe in the 80s working at a legit sushi bar. It used a small yellow onion in place of one of the carrots. It’s a great riff on this recipe.

Very similar to dressing in Saveur. Doubled this recipe excepting carrots, added 1/2 small sweet onion, splash of soy and mirin. Perfect balance.

I'm a simple salad dressing maker, usually oil-vinegar-herbs. While I was on vacation in Santa Fe, I bought a bottle of Miso-Ginger salad dressing at the Eldorado grocery store and I liked it so much that I looked up recipes when I got home. This recipe is more delicious and I'm using the store-bought bottle to store it!

The best dressing recipe yet.

I made this tonight and followed some of the other people's notes. I put everything above (minus salt and pepper) in the blender. I added, half an apple, a sweet onion, Mirin, and a splash of soy. I pulsed in a blender and then adjusted to taste. The dressing is incredible! Thank you!

I have made this multiple times; each time it is well received and quickly eaten. I use 1/4 cup of mirin for the rice vinegar, grapeseed oil or canola oil, and at least one-inch piece of ginger. I haven't added the salt and no one has missed it. This dressing is popular as a salad dressing or veggie dip.

Add orange juice & a squeeze of honey for sweetness, plus some extra oil to balance the added ingredients

Very enjoyable, versatile dressing. Excellent flavor. Can be a bit thick, I added minor amount of grapeseed oil to thin. 1 tsp. of dark sesame oil was sufficient. If using Vitamix, consider doubling the recipe, otherwise you will spend an inordinate amount of time using spatula to scrape down sides and bottom of bowl.

Delicious, I made as written and the sesame oil was definitely not overpowering as some other commenters have suggested.

Great, just as written. Used on my breakfast salad which had romaine lettuce, sliced watermelon radish, two hard boiled eggs, crumbled feta, avocado and toasted sunflower seeds.

Recommend using some smoked paprika in addition to the sweet.Would be good over orzo or couscous.

Made this in a nutribullet.Reduced sesame oil to 1 teaspoon.Added 1 very small gala apple.Added 1 teaspoon mirin.

Ingredients by weight (based on my first time making this recipe by measuring by volume) 55g grape seed oil, 60g rice vinegar, 55g miso, 12g sesame oil

Can you freeze it?

I love this recipe as a salad dressing and sauce for brown rice and veggie wraps and other things. I make it in a Vitamix. I usually add a clove of raw garlic. Other additions I like to play with: habanero chile, orange or lime juice, onion or shallot, mayo.

Agree, the sesame oil amount is a little heavy handed. Would add to taste. Otherwise, delicious!

Added 2 tbsp of apple cider vinegar for sweetness and kick. Served over rice bowls of roasted root veg and fresh radish, and a fried egg. Delicious.