Learn how to make classic ginger carrot dressing, a staple at so many Japanese restaurants, at home.
Ingredients
2 medium carrots, peeled and roughly chopped
1 (1-inch) knob fresh ginger, peeled and coarsely chopped
1/2 medium shallot, halved
2 tablespoons rice vinegar
2 teaspoons white or light miso paste
1 1/2 teaspoons Asian sesame oil
1/2 teaspoon tamari or soy sauce
2 tablespoons vegetable oil
1 tablespoon water
Vegetable peeler
Knife
Measuring spoons
Food processor or blender
Spatula
Airtight container
Instructions
Finely chop dressing ingredients. Place the carrots, ginger, shallot, rice vinegar, miso, sesame oil, and tamari or soy sauce in the bowl of a food processor or pitcher of a blender. Pulse until vegetables are finely chopped, about 10 pulses.
Slowly add the oil and water and blend until smooth. Turn the processor or blender on and slowly add the vegetable oil and then the water. Process until smooth, 3 to 4 minutes. The dressing should be slightly thick with a pulpy texture.
