Time 15m Yield 3/4 cup. Number Of Ingredients 7 Steps:
In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.
Time 5m Yield about 1 cup Number Of Ingredients 8 Steps:
In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.
Time 10m Yield 28 Number Of Ingredients 6 Steps:
Place the miso paste, water, vegetable oil, onion, honey, and white vinegar into a blender. Blend until smooth. Transfer the dressing to an airtight container and refrigerate until ready to use.
Time 2m Number Of Ingredients 7 Steps:
In a small bowl, whisk together all ingredients until a creamy dressing forms. Store refrigerated up to 1 month.
Number Of Ingredients 4 Steps:
Whisk together miso, vinegar, and pepper. Gradually whisk in oil.
Time 5m Yield 2/3 cup Number Of Ingredients 8 Steps:
Combine the miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender. Toss with the salad of your choice.
Time 5m Yield About 1 1/4 cups Number Of Ingredients 8 Steps:
Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.
Time 5m Yield 4 Number Of Ingredients 7 Steps:
Whisk miso paste into rice vinegar in a bowl until smooth. Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the vinegar mixture.
Yield Makes 2/3 cup Number Of Ingredients 7 Steps:
Grate ginger into a double layer of paper towels. Gather sides of paper towel together and squeeze ginger juice into a medium bowl. Add miso, vinegar, carrot, onion, and sugar; whisk to combine. Slowly whisk in oil until emulsified. Keep refrigerated in an airtight container until ready to use. Re-whisk before using.
Time 15m Yield 4 servings Number Of Ingredients 9 Steps:
Using a sharp knife (a small paring knife works best), score the zucchini flesh in a crisscross pattern, taking care not to slice all the way through. Make the glaze: In a small bowl, combine the miso paste, mirin, granulated sugar and soy sauce. Add 1 tablespoon of water and whisk until combined. Liberally brush the cut sides of the zucchini with the glaze. Drizzle each piece with a little oil. Heat a large grill pan (or a well-seasoned cast-iron skillet) over medium-high. When hot, working in batches, place the zucchini, glazed side down, onto the hot surface. Press the zucchini onto the surface to encourage charring. (If you’re using a regular skillet, you may need to add more oil to the pan.) Cook without moving for 2 to 4 minutes until golden and charred. Flip the zucchini over onto the skin side, reduce heat to medium, cover with a lid and cook for 4 to 5 minutes until tender. To check for doneness, give the sides of the zucchini a squeeze; if it yields easily, it is ready. Remove the zucchini from the pan and brush more glaze over the cut side. Serve on its own or on top of rice, if desired, and scatter with scallions and sesame seeds.
