Grandma’s Sesame Miso Dressing

My family’s cooking has always lived somewhere in between. Recipes brought over, recipes adapted, recipes changed quietly, over time. This sesame miso dressing is one of those childhood memories rooted in familiar Japanese flavors, but shaped by a different kitchen, different ingredients, and a different life here. It’s not a restaurant version miso dressing, and it's not traditional gomae. No one had it written down, it’s just the way it’s always been made in my family.

https://youtube.com/shorts/Xej7Djohp4I?si=0LD8k1n6eYVjVkjk

Prep Time: 5-7 min

Estimated Cook Time:  Varies (based on what you're dressing)

Makes: 1/2+ c of dressing

Tools:

• Measuring utensils (ha!)

• Wisk or spoon to mix

• Mortar and pestle (suribachi & surikogi)

• Whatever tools needed to prep your vegetables (knife/cutting board/pot for water/etc)

  
  

Tips and Tricks:

Keep it thicker for coating warm vegetables

Add a splash of water or more oil if you want it thinner (especially for lettuce)

Some miso is thicker than others, adjust with the oil or add some water, the same adjustments will be needed depending on how wet your veggies are

Ingredients

Directions

90g (1/2 c) miso paste (white/shiro preferred) 3 tbsp rice vinegar 1–2 tbsp olive oil (use 2 tbsp+ for a lettuce based salads 1 tbsp for warm veg)  1 tsp soy sauce 1 large garlic clove, finely grated 2 tbsp honey 1 tsp sesame oil 1 tbsp Kewpie mayo 1/8 tsp MSG 1 tbsp toasted sesame seeds

Prep vegetables Wash, trim, and cook your vegetables. Blanch or steam until just tender Shock in cold water if you want them crisp and bright Make the dressing In a bowl, whisk everything together until smooth and glossy. Dress Toss vegetables while slightly warm so they absorb the dressing.   If putting this on something cold, dress just before you serve. Finish Serve room temperature. Top with extra toasted sesame seeds.

---