Sesame Miso Dressing
If you have all the called for ingredients, great! Otherwise, don’t fret, you can easily make substitutions: in the past I’ve subbed powdered ginger instead of fresh (or skipped it altogether), red pepper flakes instead of fresh chiles, used all lime juice when I don’t have rice vinegar on hand (or, the opposite), red miso instead of white, added a squeeze of honey, etc.
A good rule of thumb to keep in mind when making substitutions is that you typically need larger quantity of fresh herbs and spices than the dried or ground counterparts.
Ingredients: 1 finely chopped fresh red chile like Fresno, or Serrano (sub 1/2 teaspoon red pepper flakes) 1/4 cup vegetable oil 2 tablespoons fresh lime juice (~1 lime) 2 tablespoons white miso paste (if using red, reduce by half) 1 tablespoon reduced-sodium soy sauce 1 tablespoon unseasoned rice vinegar 1 teaspoon toasted sesame oil 1 teaspoon toasted sesame seeds ½ teaspoon grated, peeled ginger (sub 1/4 teaspoon ground ginger)
Whisk all ingredients in a small bowl.
Optional: let sit for at least 10 minutes (up to a night in the fridge) to let the flavors really combine. Enjoy!
Yields 1/2 cup
Ingredientes para Aderezo: 1 chile jalapeño rojo fresco, finamente picado (sub 1/2 cucharadita hojuelas de pimienta roja) 1/4 taza aceite vegetal 2 cucharadas jugo de limón fresco 2 cucharadas pasta de miso blanca 1 cucharada salsa de soya, bajo sodio 1 cucharada vinagre de arroz 1 cucharadita aceite de ajonjolí tostado 1 cucharadita semillas de ajonjolí tostadas ½ cucharadita gengibre rallado, previamente pelado
Batir todos los ingredientes hasta que estén bien mezclados.
Opcional: dejar reposar al menos 10 minutos, hasta una noche entera para combinar todos los sabores.
Rinde 1/2 taza de aderezo