Miso Dressing |
Makes a little over 1 cup of dressing |
|
1/4 cup |
mellow white miso |
2 tablespoons |
brown rice vinegar |
2 tablespoons |
toasted sesame oil |
2 tablespoons |
tamari low sodium soy sauce |
2 tablespoons |
mirin cooking wine |
1 teaspoon |
agave nectar or brown rice syrup |
2 tablespoons |
grape seed or canola oil |
1/4 cup |
sweet onion, finely chopped (optional) |
|
sea salt |
|
freshly ground black pepper |
|
Combine all of the ingredients except the onion, salt and pepper in the bowl of a food processor fitted with a metal blade or a blender. Process the ingredients until smooth. While the machine is running, slowly add the oil and blend well. Season with salt and pepper to taste if necessary. |
Stir in the prepared onion. |
Use immediately or keep refrigerated for up to a week. |