Carrot Ginger Miso Dressing
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Now you can make delicious Japanese Steakhouse salads at home with your own easy to prepare Carrot Ginger Miso Dressing! You know the ones that I am talking about, right? You sit down at the grill, order your meal and an ice cold salad arrives with a thick and creamy “orange” dressing.
I will be honest with you, I had no idea that there were carrots in this dressing until after my first attempt to recreate it! Something just wasn’t quite right. It wasn’t thick enough, and it definitely wasn’t orange enough!
So I went back to the internet to do more research and low and behold I came across a bunch of recipes for Japanese Steakhouse dressing, or Benihana Sauce. I had already started my own concoction so I made some adjustments and created a delicious Carrot Ginger Miso Dressing.
And since you are reading this post, it turned out exactly how I remembered it!!! If it hadn’t, I would have gone back to the drawing board…I mean kitchen.
How to make Japanese Steakhouse Carrot Ginger Miso Dressing
Place the sunflower oil, sesame oil, orange juice, miso paste, rice vinegar, ginger, agave nectar, and shredded carrots in a blender or food processor.
Pulse a few time, then continue blending until smooth.
Taste and add salt and pepper if needed. Serve immediately or store in the refrigerator in a sealed container until ready to use.
I stuck to the very basic lettuce, cabbage, radish salad that is commonly served, but feel free to create your own masterpiece. The Carrot Ginger Miso Dressing is the star anyway!
Recipe Notes & Tips
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- I started out by pressing the Puree button, but wasn’t completely happy, so I pressed the Smoothie button. It took about 2 1/2 minutes total to blend to my liking.
- I have this Ninja Blender in case you were wondering.
- I used one large carrot, but 2 medium carrots might also be the right amount.
- I calculated 8 servings based on 2 Tablespoons per serving.
- I searched all over town for White Miso Paste but couldn’t find it, so I ordered it from Amazon. You should be able to find it locally if you have an Asian market.
This Carrot Ginger Miso Dressing is the first course of my Dinner for Two meal. This meal also includes.
Japanese Hibachi Steak and Salmon
and Japanese Steakhouse Yum Yum Sauce!
For those of you that would like a cocktail, these Blood Orange Martinis go perfectly with this meal.
How about dessert? I created a Mini Chocolate Bundt Cake that would be the perfect ending to a special meal.
Enjoy!!
Carrot Ginger Miso Dressing
Ingredients
- 3 tablespoons fresh orange juice
- 3 tablespoons white miso
- 3 tablespoons rice vinegar
- 3 tablespoons safflower oil or canola
- 1 tablespoon grated, fresh ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon agave nectar or honey
- 1 cup shredded carrots
- sea salt and black pepper to taste
Instructions
- Place the safflower oil, sesame oil, orange juice, miso paste, rice vinegar, ginger, agave nectar, and shredded carrots in a blender or food processor.
- Pulse a few time, then continue blending until smooth.
- Taste and add salt and pepper if needed. Serve immediately or store in the refrigerator in a sealed container until ready to use.
Notes
- I started out by pressing the Puree button, but wasn’t completely happy, so I pressed the Smoothie button. It took about 2 1/2 minutes total to blend to my liking.
- I have this Ninja Blender in case you were wondering.
- I used one large carrot, but 2 medium carrots might also be the right amount.
- The salt and pepper are not included in the nutritional values since each person has their own preference on how much they use.
- I searched all over town for White Miso Paste but couldn’t find it, so I ordered it from Amazon. You should be able to find it locally if you have an Asian market.
