Japanese Style Miso Vinaigrette


1 1/2 tablespoons rice vinegar
1 1/2 tablespoons water
1 teaspoon sugar
1 tablespoon light miso
1/8 teaspoon toasted sesame
1/8 teaspoon soy sauce
1/2 cup neutral flavored oil such as grapeseed or canola


In a non-reactive bowl, whisk together the vinegar, water, soy sauce, and sugar.

Whisk in the miso to form a light paste.

Add the sesame oil and whisk to incorporate.

Slowly whisk in the oil to form a “creamy” vinaigrette. The dressing should be able to be poured. If too thick, thin with some water.

This dressing will keep 5-7 days before the miso starts to lose its bright flavor.


  • If you like a stronger dressing, just use vinegar.
  • You can also add orange juice into the mix instead of the water, or use it to thin the dressing.
  • Grate some ginger and squeeze the juice into the dressing to add some spice to it.
  • Use a dark miso and skip the sesame oil for a change.

YIELD: 3/4 cup of dressing

SOURCE: Chef Andrew E Cohen

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