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Tuesday, February 18, 2014

Japanese Miso and Carrot Salad Dressing 日式味噌胡萝卜沙拉酱

My sister-in-law highly recommended this Miso Carrot salad dressing (on a crab meat salad) to me when we had lunch at a Japanese restaurant. We were tried to figure out what contain inside this dressing as we wanted to make this at home. At the end, we got the ingredients used in this dressing from a worker in this restaurant (but I can't tell you how I dig out the recipe ^_^).

But I failed the first time when I prepared this dressing, kind of too thick. Luckily Jessie told me that her Japanese friend also has a similar and nice recipe. After I saw her friend's recipe, then only I have the idea on how to adjusted the correct amount of ingredients. But her friend's recipe is quite difference from this miso dressing, as her friend is using light soy sauce but not miso (Hopefully Jessie will share her recipe one day). But one ingredients common in these two recipes is carrot, one of the main ingredient in this salad dressing.

I use this type of imitation snow crab legs with flavoured to make this salad. In fact, it taste great!

My mother and sisters also immediate fall in love with this salad dressing when they first tasted at a family gathering that I organized during Valentine's day and Cap Goh Mei.

This is the Miso that I used, i got it at AEON Jusco.

Lets check the recipe. You may adjust the sugar and vinegar used in this recipe to suite your taste. You can even replace vinegar with lemon juices (as per the original recipe used in that restaurant).

Japanese Miso and Carrot Salad Dressing ( 日式味噌胡萝卜沙拉酱)

100g carrot, chopped
15g toasted white sesame seeds
30g yellow onion, chopped
20g Japanese mayonnaise
30g miso paste (white)
40g caster sugar
60ml white rice vinegar (try to use naturally brewed vinegar) (updated on 6 Feb 2015- you may use organic naturally brewed brown rice vinegar)
100ml Extra Virgin olive oil (updated on 6 Feb 2015- suggest change to Sun flower oil)

  1. Place all of the ingredients in a blender. Blend on high until smooth.
  2. Serve immediately or cover and refrigerate before use on salad. Can be kept in the fridge for 1 week.
Recipe by Sonia aka Nasi Lemak Lover

100 红萝卜, 切小块
 15 白芝麻,炒香
 20 日本美乃滋
 30 日本白味噌
 40 细砂糖
100 毫升 太阳花油
 60毫升 糙米醋
1.      将所有材料放入搅拌机搅拌均匀即可

2.      将做好的沙拉酱,淋在沙拉蔬菜上, 就可以享用。也可以将做好的沙拉酱,密封干净的罐子,收进冰箱可耐1星期之久。

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