Ingredients:

  • 1/4 cup (60 ml) White Miso Paste (Shiro Miso)
  • 2 tablespoons (30 ml) Rice Vinegar
  • 2 tablespoons (30 ml) Mayonnaise (Japanese Kewpie preferred)
  • 1 tablespoon (15 ml) Sesame Oil (toasted recommended)
  • 1 tablespoon (15 ml) Soy Sauce (low-sodium preferred)
  • 1 tablespoon (15 ml) Honey (or maple syrup for vegan option)
  • 1 clove Garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon Ginger, grated (fresh is best!)
  • 1-2 tablespoons (15-30 ml) Water (to adjust consistency)

Instructions:

  1. In a medium mixing bowl, add the miso paste, rice vinegar, mayonnaise, sesame oil, soy sauce, honey (or maple syrup), minced garlic, and grated ginger.
  2. Whisk all ingredients together until smooth and creamy. Ensure there are no lumps of miso paste remaining.
  3. Add water, one tablespoon at a time, until the dressing reaches your desired consistency. Thinner for a drizzle, thicker for a dip.
  4. Taste the dressing and adjust seasonings as needed. Add more honey for sweetness, rice vinegar for tang, or soy sauce for saltiness.
  5. For best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Drizzle over salads, vegetables, grilled meats, or use as a dipping sauce.