| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Japanese | Condiments:, Foreign: ja | 8 | Servings |
INGREDIENTS
| 3/4 | c | Red miso |
| 3 | tb | Sugar |
| 3 | tb | Mirin wine |
| 2 | tb | Hot water |
| 2 | ts | Light soy sauce |
| 1/4 | ts | Sesame oil |
| 1 | tb | Toasted sesame seeds |
| 1/2 | Head iceberg lettuce; torn | |
| 1 | md | Carrot; thinly sliced |
INSTRUCTIONS
MAKES 1 CUP In a small bowl, combine miso and sugar. Add mirin, water, soy sauce, sesame oil, and sesame seeds. Stir until well blended. Serve over lettuce and carrot slices. Toss to combine. NOTES : Rice-wine vinegar, sesame oil, and miso are important ingredients in many aspects of Japanese cuisine, including salad dressings. After much experimentation, Martha Stewart developed this creamy salad dressing, which gets its distinctive sweet flavor from red miso, a medium-bodied soybean paste. The pungent miso also adds vitamins, protein, and nutrients to this healthy, low-fat dressing, which contains just a 1/4 teaspoon of sesame oil. Serve drizzled on top of a simple salad of iceberg lettuce and shaved carrots. Recipe by: Martha Stewart - http://www.marthastewart.com Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 15, 1998
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