Miso Ginger Dressing/Sauce

INGREDIENTS:

1½ tablespoons rice vinegar

1½ tablespoons water

1 teaspoon sugar

2 tablespoons shiro (white) or other light colored miso

1-inch long peeled piece of ginger, grated with a ginger grater, Microplane or other fine grater, squeezed over a bowl for the liquid

1/8 teaspoon soy sauce (try to find a nicely flavored artisanal one at a Japanese market or on-line)

½ cup, or as needed, neutral flavored oil such as grapeseed or canola

-OPTIONAL-

1/8^th teaspoon or to taste toasted sesame oil

METHOD:

In a non-reactive bowl, whisk together the vinegar, water, soy sauce, and sugar. If using the sesame oil, add it now.

Vigorously whisk in the miso to form a light paste. The vigor will help aerate the miso and make the final dressing lighter.

Add half the ginger juice to the bowl, whisking well to thoroughly incorporate. Taste the paste. When you add the oil, the flavors will tone down a fair amount-knowing this, add more ginger if you wish.

Slowly whisk in the oil to form a “creamy” vinaigrette. The dressing should just be able to be poured. You want it to spread out a bit on the target vegetables, but not be runny. If too thick, thin with some water. Taste for balance, adjust the flavors as you like, and the dressing/sauce is ready to use. Try this on roasted winter squash cubes or crescents as well.

Chef’s Notes: You can also add orange juice into the mix instead of the water, or use it to thin the dressing. Keeps 5-7 days.

Yield: Around ¾ cup of dressing

Source: Chef Andrew E Cohen