Miso dressing, made from umami packed, velvety sweet white miso is a classic in Japanese cuisine and makes a delicious alternative to the more well-known dressings. There are so many ways to use this dressing; generously drizzled over a crisp green salad with avocado, to jazz up grilled chicken or fish, or even over some simple vegetable (or other) noodles!
- 80 ml groundnut, rapeseed or light in colour olive oil
- 4 tbsp sweet white miso
- 5 tbsp honey, maple or rice malt syrup or agave
- 1 tbsp mirin (or vinegar)
- 1 tsp Dijon mustard
- 1-2 tsp water
- 1 tbsp. toasted sesame seeds
- Combine all the dressing ingredients in a medium sized bowl and whisk (or blend) until smooth and creamy. Taste the dressing and check for seasoning - you may also want to add a little extra water if you would prefer a smoother, thinner consistency. You can also add a touch more sweetener if you like it sweet.
- Just before serving, add the toasted sesame seeds.
- Enjoy x
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP – This dressing is wonderfully light, very simple to make and guaranteed to get your taste buds tingling! Once made, it will keep well, stored in the fridge in an airtight for up to a week – I often make double the quantity as I love having it on standby as it’s just so versatile! Don’t be afraid of making your own dressing; just add all the ingredients to your bowl, whisk or blend well and you’re done! If you’re lucky enough to be able to get your hands on some lovely fresh British asparagus or Jersey Royal potatoes then try drizzling this dressing over them whilst they’re still warm and experience them like you’ve never done before! You can also add 500g chicken strips to a bowl, season with sea salt, garlic granules and white pepper, then add the sauce. Pan fry for about 10 minutes until golden and crisp, sprinkle with toasted sesame seeds, winner winner chicken dinner! Trust me it's delicious heated and works great on salmon, and aubergine just as well.