One of our favourite dressings, bursting with tangy umami flavours!
Makes about
400 g (14 oz/1½ cups)
– 250 g (9 oz) white miso paste
– 75 ml (2¼ fl oz/⅓ cup) mirin
– 75 ml (2¼ fl oz/⅓ cup) rice wine vinegar
– 1 lime, freshly squeezed
– 30 g (1 oz) piece of fresh ginger, finely grated
– ½ tbsp toasted sesame oil
Combine all the ingredients well in a bowl. Decant into a sterilised jar and keep in the fridge for up to 1 week.