Homemade Miso Dressing 味噌ドレッシング

¼ tsp ginger (grated, with juice; add more for a spicier flavor)

2 Tbsp miso (I used Organic White Miso [gluten-free and vegan] by Hikari Miso; different types of miso make different flavors of dressing, so have fun with it; avoid Saikyo and Hatcho varieties, which have more distinct flavors; read more about different types of miso)

½ tsp soy sauce (use gluten-free soy sauce for GF)

½ tsp sugar (sugar helps to neutralize the acidity)

3 Tbsp rice vinegar (rice vinegar is milder than other types of vinegar; if you substitute a different type, adjust the amount)

2½ Tbsp neutral oil

½ Tbsp toasted sesame oil (just a little for the aroma and nutty taste; you can skip it and use 100% neutral-flavored oil)

1 splash of lemon juice (optional; it adds nice brightness and pop to the dressing)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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