Miso-Sesame Dressing

Recipe 5 minPreparation Time 0 minCooking Time

Miso-Sesame Dressing

5 minPreparation Time 0 min Cooking Time

About this Recipe

This miso-sesame dressing goes with just about everything — smashed cucumbers, steamed eggplant, cold or pan-fried tofu, julienned carrots or jicama, buckwheat or rice noodles, and more.

The Benefits

This one’s a mineral mine! Sesame seeds may be tiny, but they contain large amounts of copper, selenium, calcium, iron, phosphorus, nd zinc, which can help improve bone health, help reduce cortisol, and even improve mood. Besides its fermented goodness, miso is high in copper, zinc, iron, selenium, and choline. Both sesame and miso are also rich in B and K vitamins. Since this is a no-cook sauce, there’s no loss of vitamins and gut-friendly bacteria.

Ingredients

Makes ¾ cup (180 ml)

2 Tbsp toasted sesame seeds, divided
1 large garlic clove
3 Tbsp (45 ml) soy sauce
3 Tbsp (45 ml) sesame oil
1½ Tbsp (25 g) shiro (white) miso
1½ Tbsp (22 ml) avocado or grapeseed oil
1½ Tbsp (22 ml) honey
1 Tbsp (15 ml) rice vinegar

Directions

Step 1

Using a mortar and pestle, grind 1 tbsp of the sesame seeds and the garlic clove into a coarse powder/paste. Set aside.
Step 2

In a bowl, whisk together the soy sauce, sesame oil, miso, avocado oil, honey, and rice vinegar until thoroughly combined. Add the sesame-garlic paste and the rest of the whole sesame seeds. Whisk to combine. Use immediately or store in a covered container in the refrigerator for up to 2 weeks.

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About the author

Betty Hallock

Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.

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