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    Japanese Carrot Dressing


    Source of Recipe


    Aunt Saunny

    1 sm Carrot; (about 1/2 cup)
    2 tb Mirin
    2 tb Rice vinegar; and/or cider vinegar
    1 tb Soy sauce
    1/2 ts Dark sesame oil; (optional)
    1 tb Grated fresh ginger root; (o
    1/4 Cake silken (creamy) tofu;

    Put all of the ingredients in a blender and whirl them until smooth. Storedchilled in a covered jar, this dressing will keep for a week (less, if you use the tofu)


 

 

 

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