A little salad with a sort of miso/ginger dressing is a typical Japanese restaurant amuse bouche. I liked it so much that, a few years ago, I decided to come up with my own version.
I believe the typical recipe involves ginger, miso, and honey. But at the time I knew someone who was “no sugar” (because honey is “sugar” and fruit is not) so I devised this version.
Ingredients: (all approximate)
- 1/2 cup brown miso
- 1/2 cup rice wine vinegar
- 2″ x 1″ chunk of ginger
- 2-4 cloves of garlic
- 1/4 cup sesame oil
- 1/2 cup vodka
- 2 or 3 carrots (peeled)
- 2 or 3 cups raspberries
That’s pretty much it. It all goes in the blender.
A trick I use is small bottles full of vodka in which I store ginger or garlic. That way I can always have it accessible without having to peel it, and I also get yummy garlic-infused vodka (goes great in butter to put on popcorn).
Will it blend?
The complete set-up, including garlic and carrots and stuff.
I put vodka in – lots of vodka – to keep it from going bad. It also makes it taste yummy. Win/win!
(insert blender sound effects)
I store it in the fridge in a wide-mouth bottle. It’s surprisingly good on pasta, too, and if you want an unusual topping for something somewhat like eggs benedict, you can take toast, smoked salmon, and a fried egg, then serve with a dollop of this to top it off.