When I was a kid we regularly dined out in Japanese restaurants. My parents were really fond of sukiyaki fondue and teppan-yaki. I remember always getting a little starter…it was either some kind of stew my dad always called the ‘dog bite’ (it really looked like dog food and we thought it was hilarious) or a salad with a thick dressing I really liked.
Over the years I have tried to come up with a recipe that matches my childhood memories and I have to admit, this one comes really close.
Just one little problem, can’t seem to persuade my kids this is yummie. I have tried a version with less ginger and for them it tasted better.
So I now make a big jar of this dressing with a lot of ginger and one with just a pinch of ginger an stock it in the fridge. You can keep this for about one week. It is great with a simple salad, with a tuna salad, with a chickpea salad….
- • 2 large carrots peeled and shredded
- • 3 tbsp white miso (you can buy this at Bioplanet and Delhaize and in your local bio shop)
- • 2 tbsp mirin
- • 40 gr (or about 3 cm) fresh ginger peeled and grated (you can use less)
- • 1 small shallot, peeled an cut in large chunks
- 2 tbsp honey or sugar (I prefer honey)
- 4 tbsp rice vinegar
- 8 tbsp plant based oil (no olive oil here! I use plain salad oil or Isio4 oil)
- 3 tbsp roasted sesame oil
- 5 tbsp water
- Mix all the ingredients in a blender until smooth. Serve chilled with a salad or with shredded cabbage (the only way the kids wanted to eat cabbage is with this dressing, figure this??).
- Adapted from the recipe by Gwyneth Paltrow.