My stepdaughter does not do salad but she said she’d actually like it if it was always dressed with Kayanoya’s creamy sesame miso dressing. It’s an amazing dressing. I’d brought a bottle of it back home from our trip to Japan last summer and—now that it’s gone—I was set on making a version of my own.
I wanted something simple and easy to make on a whim. It’s 5 ingredients, things I usually have on hand: sesame seeds, miso, vinegar, honey, and oil (and water). If you can, freshly grind the sesame seeds because it imparts a nice robust flavor. If you can’t, use tahini instead. The tahini version tastes a bit flat so maybe mash up a little garlic to give it some dimension, if you go that route.
A side note: Thank you to my readers who encouraged me to continue posting on this blog. It means a lot to me that you reached out and that these recipes are appreciated!
Sesame Miso Dressing
Makes almost half a cup
2 Tbsp sesame seeds
1 Tbsp miso (I used red)
2 Tbsp rice vinegar
1 1/2 tsp honey
4 Tbsp oil (I used canola)
1 tsp water
Toast sesame seeds in a pan, careful not to burn. Coarsely grind (I used a surikogi and suribachi). Add in miso, vinegar, and honey. Add oil in a slow, steady stream while whisking to emulsify. Add water to thin.