This is the dressing that is served at Japanese restaurants on the small salad you get before your sushi, if you choose the salad over soup option, which I often do, precisely for this dressing. I've tried bottled versions before and they weren't the same, so I had pretty much accepted the fact that I could only have this dressing when I went to a sushi place.
Then I saw this dressing posted on one of my favorite food blogs. Somehow I just knew, knew, this was it--this was going to be amazing.
I was so confident that it was going to be good that I went ahead and doubled the recipe the first time I made it (something I never do when trying a recipe for the very first time), and I was well-rewarded.
I did think that I didn't need to use as much miso as it says to in the recipe, but that may be because I was using Korean doenjang, which I had always assumed was the same as miso, but I think doenjang might be a little more intense and salty.
Which of course is where the yummy-ness comes from. I topped a simple salad of romaine and tomatoes with this dressing but honestly, I probably ate most of it by just dipping romaine leaves directly into the dressing.
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