Martha Stewart had a segment on japanese cooking, today, both of
these recipes look wonderful and I thought I would pass them along.
The pungent miso also adds vitamins, protein, and nutrients to
this healthy, low-fat dressing, which contains just a quarter-teaspoon
of sesame oil.
Serve drizzled on top of a simple salad of iceberg lettuce and shaved
Makes 1 cup
In a small bowl, combine miso and sugar.
- 3/4 cup red miso
- 3 tablespoons sugar
- 3 tablespoons mirin (Japanese rice wine)
- 2 tablespoons hot water
- 2 teaspoons light soy sauce
- 1/4 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1/2 head iceberg lettuce, torn
- 1 carrot, thinly sliced
Add mirin, water, soy sauce, sesame oil, and sesame seeds.
Stir until well blended.
Serve over lettuce and carrot slices.
Toss to combine.