We love that vibrant orange-carrot dressing found in many Japanese restaurants, but were afraid to ask what the ingredients are in fear of a long list of preservatives and oils. Instead, Chef Elana created this identical copy that is just as good as what you’ll find at a restaurant and made with ingredients we can easily pronounce. You don’t need a blender for this recipe, but you can use one to make this dressing extra smooth and creamy.
Japanese Restaurant-Style Carrot-Ginger Dressing
- 1½ inches ginger, grated
- 1 carrot, grated
- 1 shallot, minced
- 2 tablespoons sweet white miso
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- ¼ cup grapeseed oil
In a medium bowl, whisk together grated ginger, grated carrot, minced shallot, sweet white miso, rice wine vinegar, sesame oil, grapeseed oil, and 2 tablespoons water. Taste and add salt and pepper as needed. Set aside. If you have a blender, simple pulse all the ingredients except the grapeseed oil until pureed. Once combined, turn blender on at a medium speed and slowly pour in grapeseed oil to emulsify.