You know that bright orange salad dressing that you generally find at Japanese restaurants? Of course you do. It's delicious, right? Of course it is.
I'm here to remind you, or tell you, depending on how much thought you've given it, that it's super simple to make.
Am I going to sit here and convince you that I have come up with a recipe? Don't be ridiculous. Am I going to post "my" recipe, and suggest that it's "adapted from" someone else's? Nah. I don't see much point in doing that. You know and I know that I googled the recipe. You do the same thing.
What I tend to do is google a recipe and review a bunch from reliable sources and look for the commonalities. I'll also note the outliers. The commonalities generally end up being the base of the recipe. The outliers are considered, and sometimes incorporated. For example, while all of the recipes for carrot ginger dressing that I saw call for carrots, ginger, shallot and sesame oil, one might call for a bit of sugar. Another might have a bit of soy. Some don't have any miso, for some reason that I cannot fathom.
You don't need to use a blender as they suggest. I just throw the stuff in a food processor. The stuff?
- 2 cups chopped carrots (4 carrots is a nice round number)
- 4 inch piece of chopped ginger
- 2 shallots
- 1/2 cup white miso (sometimes labeled as "shiro miso")
- 4 T rice vinegar (add a bit more after it's done if you want additional acid)
- 2 T toasted sesame oil
- a pinch of salt if that's your thing
Process the hell out of this stuff until it's basically a paste. A bit of texture doesn't hurt, however.
Slowly pour 2/3 cup or so of whatever neutral oil that you have on hand (I use olive oil and it never hurt me) into the running processor to incorporate. Taste as you go, because you can't take the oil out after you've added more than you'd like.
Annnnnnnnnnd, you're done.
Get on it.