Sesame Miso Vinaigrette Goma Miso Food

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MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING



Miso-Sesame Vinaigrette That's Good on Anything image

This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken and Cabbage Salad. Try it drizzled on an iceberg wedge, over sliced leftover steak, chicken or tofu, or on grilled seafood, served hot or cold. It's especially good with grilled salmon and spicy greens like watercress, mizuna or arugula.

Provided by J. Kenji López-Alt

Categories     salads and dressings

Time 5m

Yield 1 cup

Number Of Ingredients 10

2 medium garlic cloves, smashed with the side of a knife
1 small shallot, roughly chopped
2 tablespoons shoyu or tamari
2 tablespoons balsamic vinegar
2 tablespoons red or white wine vinegar
1 tablespoon light miso paste
1 tablespoon dark brown sugar
1/2 cup grapeseed, vegetable or canola oil
2 tablespoons toasted sesame oil
2 tablespoons toasted white or black sesame seeds

Steps:

  • Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
  • With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
  • Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.

MISO SESAME DRESSING



Miso Sesame Dressing image

Great light dressing to pair with cabbage or romaine lettuce, fresh mandarin oranges, and toasted almonds! Place greens in a bowl and add garnishes. Ladle toasted sesame dressing around salad and toss to coat greens evenly. Sprinkle with 1 teaspoon toasted sesame seeds.

Provided by eayers

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 7

1 ½ tablespoons miso paste
2 tablespoons rice vinegar
1 ¼ tablespoons honey
1 tablespoon minced fresh ginger root
1 tablespoon sesame oil
1 ½ teaspoons lime juice
1 teaspoon toasted sesame seeds

Steps:

  • Whisk miso paste into rice vinegar in a bowl until smooth. Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the vinegar mixture.

Nutrition Facts : Calories 68.9 calories, Carbohydrate 7.7 g, Fat 4.2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 242.9 mg, Sugar 5.9 g

SESAME-MISO VINAIGRETTE (GOMA MISO)



Sesame-Miso Vinaigrette (Goma Miso) image

This is good on poached chicken salad. This makes enough for 2 main dish salads or 4 small salads.

Provided by Mikekey *

Categories     Dressings

Time 15m

Number Of Ingredients 4

4 Tbsp toasted sesame seeds
2 Tbsp miso paste
4 Tbsp rice vinegar
8 Tbsp vegetable oil

Steps:

  • 1. Reserve 2 teaspoons of seeds for sprinkling on salad and place the remaining seeds in a mortar and with a pestle, grind them roughly.
  • 2. Mash the miso into the ground seeds to form a thick paste.
  • 3. Add vinegar into the mixture and whisk in oil slowly until emulsified.
  • 4. Whisk again just before dressing the salad. Sprinkle the reserved seeds over salad.

JAPANESE SESAME SALAD DRESSING



Japanese Sesame Salad Dressing image

This version of Japanese sesame dressing doesn't include mayonnaise but still has all of the signature ingredients like soy sauce and sesame oil.

Provided by Setsuko Yoshizuka

Categories     Dinner     Lunch     Side Dish     Sauce     Condiment

Time 15m

Yield 2

Number Of Ingredients 5

3 tablespoons white sesame seeds
2 to 3 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons sugar (brown or granulated)
1 teaspoon sesame oil

Steps:

  • Gather the ingredients.
  • Put the sesame seeds in a frying pan and toast them over low heat. When 2 to 3 sesame seeds start popping, remove the pan from the heat.
  • Grind the toasted sesame seeds with a mortar and pestle, food processor, or clean coffee grinder until a fine powder forms. Transfer to a bowl.
  • Mix in the rice vinegar, soy sauce, sugar, and sesame oil.

Nutrition Facts : Calories 103 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 440 mg, Sugar 2 g, Fat 8 g, ServingSize 2 servings, UnsaturatedFat 0 g

SESAME MISO VINAIGRETTE



Sesame Miso Vinaigrette image

Provided by Joe Yonan

Categories     Quick & Easy     Salad Dressing     Vinegar     Honey     Sesame     Sesame Oil

Yield Makes about 1 cup

Number Of Ingredients 7

1 tablespoon sesame seeds
2 tablespoons white miso
2 tablespoons toasted sesame oil
1/2 cup rice vinegar, preferably unseasoned
6 tablespoons neutral vegetable oil, such as canola
2 to 3 teaspoons honey
Sea salt

Steps:

  • Sprinkle the sesame seeds into a small skillet over medium heat. Cook, shaking the pan frequently, until the sesame seeds have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn.
  • Use a fork to whisk the miso and sesame oil in a small jar fitted with a lid until smooth. Add the vinegar, vegetable oil, sesame seeds, and honey, close the lid tightly, and vigorously shake to emulsify the dressing. Taste and add more honey if desired, plus salt, and shake again. Store it in the refrigerator for up to 2 weeks.

MISO SHALLOT VINAIGRETTE



Miso Shallot Vinaigrette image

A delicious vinaigrette that is great for salad dressing, marinade for meat of roasted veggies, or add to sauted mushrooms to make them richer. From Simply Ming - cooking show on public television.

Provided by RubySue

Categories     Salad Dressings

Time 10m

Yield 5 1/2 cups

Number Of Ingredients 10

1 cup shiro miso
1 cup shallot, sliced
1 teaspoon chili pepper
1 tablespoon sugar
2 lemons, juice of
1/2 cup naturally brewed rice vinegar
1 teaspoon sesame oil
3 cups canola oil
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

  • In a blender, add the miso, shallots, togarashi, sugar, lemon juice, naturally brewed rice vinegar and sesame oil and blend together at a high speed until smooth.
  • Drizzle the oil slowly into the blender to emulsify.
  • Check for seasoning. Store in a covered glass jar and place in the fridge for up to two weeks.

Nutrition Facts : Calories 1092.5, Fat 119.8, SaturatedFat 8.6, Sodium 3.7, Carbohydrate 8.7, Fiber 0.1, Sugar 2.7, Protein 0.8

SUSHI ROLL EDAMAME SALAD WITH GREEN ONION-MISO VINAIGRETTE



Sushi Roll Edamame Salad With Green Onion-Miso Vinaigrette image

Pile it high and eat the whole delicious bowl. From "Appetite for Reduction: by Isa Chandra Moskowitz.

Provided by gailanng

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 20

3/4 cup dry brown rice, cooked and cooled
1 cup shelled frozen edamame, thawed
1 tablespoon rice vinegar
1 teaspoon agave nectar
8 cups romaine lettuce, chopped (or torn)
1 small cucumber, cut into matchsticks
1 medium size carrot, cut into matchsticks
1 cup thinly sliced green onion
4 teaspoons sesame seeds (could use mixed white and black)
2 sheets nori, chiffonaded
1 avocado, chopped
1 recipe green onion-miso vinaigrette (recipe below)
1/4 cup red miso
1/2-1 cup roughly chopped green onion (start with 1/2 cup)
3 tablespoons rice vinegar
2 teaspoons minced ginger
1 garlic clove
2 teaspoons agave nectar
2 teaspoons toasted sesame oil
1/2 cup water

Steps:

  • Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
  • Mix together the edamame, rice vinegar, and agave.
  • Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
  • To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.

Nutrition Facts : Calories 421.4, Fat 18, SaturatedFat 2.6, Sodium 683.3, Carbohydrate 53.9, Fiber 12.3, Sugar 5.7, Protein 17.1

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