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Japanese Carrot (or Sesame) Dressing

Source of Recipe

Chef R.W. Miller


Recipe Introduction

The Japanese Carrot Dressing recipe was posted on the Fatfree mailing list by Natalie Frankel. It's originally from the book Moosewood Restaurant Low-Fat Favorites; Natalie and I have both altered and added variations on the basic recipe

List of Ingredients

* 2 tbsp mirin (sweet Japanese cooking wine)
* 2 tbsp rice vinegar or mild white wine or cider vinegar
* 1 tbsp decent soy sauce (I recommend Kikkoman)
* 1 tbsp mild prepared mustard
* 1 x 1-inch (2.5 cm) cube fresh ginger root
* For Carrot Dressing: 1 small carrot
* For Sesame Dressing: 1 tbsp tahini (sesame paste)


Recipe

1. Place mirin, vinegar, soy sauce, mustard and ginger in a blender.

2. Carrot Dressing: Peel the carrot. For a smooth dressing, chop the carrot, add to the blender and whizz until smooth. For a different effect, whizz the dressing without the carrot, then grate (shred) the carrot and add to the dressing at the end.

3. Sesame Dressing: Add the tahini to the blender. Whizz until smooth.

4. Store in a screw-topped jar in the fridge, and shake before using. I've stored it for a week with no ill-effects.

Makes 150ml (5 fl oz, 1/2 cup) (serves 3-4)