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Re: Japanese Carrot Dressing

I was the poster of this recipe (with my notes inluded below).  The recipe
is from the Moosewood Restaurant Low-Fat Favorites cookbook. pg. 346. (1996
edition). Enjoy!

>Date: Tue, 29 Jun 1999 14:02:54 -0500
>From: "Baumbach, Dawn" <Dawn.Baumbach@xxxxxxxxxx>
>Subject: Japanese Carrot Dressing
>Chalon Parker asked about the dressing that is served at Japanese
>restaurants.  This recipe was posted to the fatfree digest several years
>ago.  Hope it's what you are looking for.  I love it!  I don't know who
>originally posted, but thanks...
>Dawn Baumbach
>Makes 2/3 cup
>1  small carrot, shredded
>2  TBL    mirin (Japanese sweet cooking wine)
>2  TBL    rice vinegar or cider vinegar
>1  TBL    soy sauce
>2  drops dark sesame oil - *see note
>1  TBL    prepared mustard
>1  TBL    grated fresh ginger root (optional)
>*note: original recipe calls for 1/2 teaspoon of sesame oil, works fine with
>2 drops
>Whirl all ingredients in a blender until smooth.  Well covered, it keeps in
>the refrigerator for about a week.  (Note: I prefer to add the shredded
>carrots after blending the other ingredients together. I also use the ginger
>- I think it needs it.)