Best Miso Vinaigrette Recipes

MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING

Steps:

• Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
• With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
• Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.

ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE

Steps:

• Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
• On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
• In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
• Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

MISO VINAIGRETTE

Steps:

• Combine the oil, vinegar and miso in a small mixing bowl using a whisk. Season with salt and pepper.

CHICKEN AND CABBAGE SALAD WITH MISO-SESAME VINAIGRETTE

Steps:

• In a large bowl, toss the chicken with 6 tablespoons miso-sesame vinaigrette. Add remaining ingredients to the bowl, reserving some of the herbs, ginger and onion for garnish. Add another 2 tablespoons vinaigrette and toss to combine. Taste, and adjust seasoning with more dressing, salt or pepper, as desired.
• Transfer to a serving bowl, sprinkle with reserved herbs, ginger and onion, drizzle with a little more dressing, and serve immediately.

GINGER-CRUSTED ONAGA WITH CORN, MUSHROOMS, AND MISO SESAME VINAIGRETTE

Steps:

• To prepare vinaigrette, in a bowl, combine 1/4 cup of the rice wine vinegar, the stock, miso, and sugar. In a blender, combine the remaining 1/4 cup of rice wine vinegar, the egg yolks, peanut butter, ginger, garlic chile, and mustard and puree until smooth. With machine running, slowly add the vegetable oil until incorporated, and then slowly add sesame oil. Stir in the sesame seeds. If the mixture seems to thick, add water until the mixture can be poured. Add the blended mixture to the bowl and stir thoroughly. Refrigerate until needed.
• For the ginger-scallion oil, place the ginger and scallions in a deep mixing bowl. In a small saucepan, heat the peanut oil until just smoking. Slowly pour the hot oil over the ginger and scallion, being very careful as the oil will rise up the sides of the bowl. Add the sesame oil. Season with salt. Keep refrigerated.
• For the chile pepper water, in a blender combine the 1/3 cup of water, garlic, chiles, vinegar, ginger, and salt and puree until smooth. In a saucepan, bring the 1 1/4 cups water to a boil. Add the pureed mixture and return to a boil. Remove from the heat. When cool, transfer to an airtight container. Keep refrigerated.
• For the basil oil: In a saucepan of boiling salted water, blanch the spinach for 5 seconds. Drain and transfer to an ice bath to cool. Drain again and transfer to a blender. Add the basil, lemon juice, chile pepper water, garlic and oil. Season with salt, place in a blender, and puree; do not over blend as the oil will lose its color. Strain through a very fine sieve or strainer so that the oil is clear and bright green. Store in a glass container in a cool, dark place.
• For the slivered scallions, using the back part of a large, sharp knife flatten the green parts of the scallions. Cut very finely on a diagonal so that the slivers are about 1 inch long.
• For the fish, in a saute pan over high heat, heat the peanut oil until hot. Season the onaga with salt and pepper. When the oil is almost smoking, sear the onaga for about 45 seconds on each side, or until brown. When cool, top the onaga with the ginger-scallion oil (including the solids it contains) and dust on 1 side with the panko. Transfer the onaga to a oven-proof skillet or roasting pan. In a preheated 350 degree oven, bake for 6 minutes, or until tender and cooked through. Meanwhile, in a saute pan over medium heat, melt the butter. Add the mushrooms and saute for 3 to 4 minutes, or until they soften and begin to brown. Add the corn and saute for 2 minutes longer, or until the corn is slightly tender. To serve, divide the Sauteed vegetables among individual plates. Pour 1/2 cup of the vinaigrette around the vegetables and drizzle the basil oil over the vinaigrette. Place the onaga on the vegetables and top with the scallions. Sprinkle the sesame seeds around the plate.

MISO SESAME VINAIGRETTE

Steps:

• Whisk all ingredients in a bowl until smooth.
• Dressing can be made 1 day ahead and chilled, covered.
• Bring to room temperature before serving.

SAUTEED COD ON SNOW PEAS AND CABBAGE WITH MISO SESAME VINAIGRETTE

Steps:

• Make vinaigrette:
• Purée all vinaigrette ingredients in a blender until smooth.
• Sauté cabbage:
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean.
• Cook fish:
• Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes total.
• Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.

SESAME MISO VINAIGRETTE

Steps:

• Sprinkle the sesame seeds into a small skillet over medium heat. Cook, shaking the pan frequently, until the sesame seeds have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn.
• Use a fork to whisk the miso and sesame oil in a small jar fitted with a lid until smooth. Add the vinegar, vegetable oil, sesame seeds, and honey, close the lid tightly, and vigorously shake to emulsify the dressing. Taste and add more honey if desired, plus salt, and shake again. Store it in the refrigerator for up to 2 weeks.

MISO VINAIGRETTE

Steps:

• In a bowl mash together miso and mustard and whisk in water and lemon juice. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Whisk in gingerroot and scallion.

WARM BROCCOLI AND TOFU SALAD WITH GRILLED CHINESE SAUSAGE AND CHILI MISO VINAIGRETTE

Steps:

• Heat a wok or large saute pan on high flame, add sesame oil, sausage and garlic and cook for 2 to 3 minutes. Add broccoli, cook additional 2 to 3 minutes and remove to a bowl.
• In same pan or wok add tofu, ginger and toss quickly for 30 seconds. Remove to bowl with sausage and broccoli.
• Reduce heat and add chili oil, garlic and soy sauce and whisk in mirin, miso, rice vinegar and season to taste. If heat is too high you may need more oil for consistency.
• Plate broccoli, tofu and sausage mixture on plate and drizzle warm vinaigrette on top. Garnish with scallion or chives.

SESAME-MISO VINAIGRETTE

Steps:

• Whisk all ingredients in a small bowl.
• DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill.

SESAME-MISO VINAIGRETTE (GOMA MISO)

Steps:

• 1. Reserve 2 teaspoons of seeds for sprinkling on salad and place the remaining seeds in a mortar and with a pestle, grind them roughly.
• 2. Mash the miso into the ground seeds to form a thick paste.
• 3. Add vinegar into the mixture and whisk in oil slowly until emulsified.
• 4. Whisk again just before dressing the salad. Sprinkle the reserved seeds over salad.

MIZUNO GREENS WITH MISO HONEY VINAIGRETTE

Steps:

• For the dressing:
• Combine the miso paste and honey in a large mixing bowl. Whisk in the rice wine vinegar and soy sauce. While whisking, add the olive oil in a slow stream; season with salt, to taste.
• Toss the Mizuno greens with desired amount of dressing.

GRILLED SALMON SALAD WITH MISO VINAIGRETTE

Steps:

• Rub the salmon with 1/2 tablespoon of miso. In a bowl, mix 1 1/2 tablespoons of lemon juice, 1 1/2 tablespoons of ginger and the sesame oil. Add the salmon and turn to coat; let stand for 10 minutes. In a bowl, mix the remaining 1 tablespoon of miso with the remaining 1 tablespoon of ginger. Whisk in the remaining 1/4 cup of lemon juice and the soy, then whisk in the olive oil. Add the chives and season with pepper. Light a grill or preheat a grill pan. Add the salmon, skin side down. Cover the grill and cook the salmon over a medium-hot fire for 4 to 6 minutes, depending on the thickness of the fillets. Flip the salmon and grill for 2 to 4 minutes longer, or until the salmon is just cooked through. Transfer the salmon to a plate and keep warm. Arrange the spinach on a serving platter and top with the fillets. Drizzle with half of the vinaigrette and serve immediately, passing the remaining vinaigrette at the table.

GRILLED CHICKEN AND SOBA NOODLES WITH MISO VINAIGRETTE

Steps:

• Prepare soba noodles and add carrots during last minute of cooking. Drain and rinse with cold water.
• Combine oil and next ingredients through ginger and honey in large bowl, whisking. Place 2 tbsp in a medium bowl. Add noodles, cabbage and green onions and toss. Add sesame seeds.
• Sprinkle chicken with pepper and salt. Add to reserved 2 tbsp miso mixture. Grill chicken til done and serve with noodles.

SUSHI ROLL EDAMAME SALAD WITH GREEN ONION-MISO VINAIGRETTE

Steps:

• Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
• Mix together the edamame, rice vinegar, and agave.
• Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
• To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.

DAIKON SOBA NOODLE SALAD WITH MISO GINGER VINAIGRETTE

Steps:

• 1) Bring water to a boil and add the soba noodles as said on package. Cook noodles al dente. Strain noodles. Rinse the noodles well under cold water. Toss with 1 tablespoon of sesame oil to keep from sticking and place in regrigerator while preparing the rest of the dish. 2) While the noodles are chilling, start to prepare the daikon and cucumber. Set aside and continue onto the vinaigrette. 3) Whisk together the grated ginger, rice vinegar, mirin, lime juice, white miso paste and organic raw agave nectar. Once emulsified, slowly stream in the sesame oil until well blended. 4) In a large mixing bowl combine the chilled noodles, daikon radish, cucumber and Miso Ginger Vinaigrette. Mix well. 5) Garnish with green scallions and black sesame seeds. Enjoy!

GINGER BEEF SALAD WITH MISO VINAIGRETTE

Steps:

• Preheat broiler.
• Sprinkle steak evenly with ginger, salt and garlic. Place on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
• Combine cilantro and next 6 ingredients (through chile paste) in a small bowl, stirrin gwith a whisk. Combine lettuce and remaining ingredients in a large bowl. Drizzle half of miso mixture over lettuce mixture; toss to coat.
• Place 1 1/2 cups lettuce mixture on each of 4 plates. Top each with 3 ounces steak; top with miso mixture.

FRESH VEGETABLE SALAD W/MISO VINAIGRETTE

Steps:

• Prepare the MISO VINAIGRETTE first: Whisk all the ingredients together. Pour dressing into a glass jar, cover with lid and {{shake}} until well mixed. Tastes best if prepared at least 1 hour in advance.
• SALAD: Arrange the ingredients in a shallow bowl or on a platter *except* for the cilantro.
• Just before serving, pour 1/3 cup of the miso vinaigrette over the vegetables. Reserve the remaining vinaigrette. Garnish salad with the avocado slices, cilantro and seeds.