| 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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