This recipe does need some tweaking, but it really is a winner! I have omitted salt, ketchup, honey, celery and water altogether because they are unnecessary. I used the white part of the green onion because it is milder than regular onion. Go easy on the ginger, a little goes a long way! Do not add salt! You will get plenty of salt content from the miso and sauces. The sweetness will come from the carrot and ginger. Mine came out a nice golden yellow color. Here is my version if you want to give it a try. Just combine all the following ingredients to your food processor until well blended and then refrigerate overnight:
1/2 c. green onion (white part only) - 1 bunch yields appx. 1/4 c.
2 cloves garlic
Juice of one lemon
1 T. Gari - Japanese pickled ginger
1. T. Tahini - Ground sesame seed paste
2 T. miso soybean paste
2 t. fish sauce
2 t. Ponzu soy sauce - Soy sauce with citrus
1/2 c. peanut oil
1/3 c. rice vinegar
12 turns of pepper mill
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This recipe does need some tweaking, but it really is a winner! I have omitted salt, ketchup,...