Miso is an underused ingredient. These days mostly relegated to Japanese cuisine, it was a darling of the macro-biotic movement of last century. You still find the odd recipe that uses it and the occasional blogger who is confident enough to use it often (have a look through Lucy Nourish Me’s recipes).
It was nice to find it mentioned in Nigel Slater’s Kitchen Diaries – such an English approach to food he has, that the incorporation of miso was a surprise. A minor mention indeed, but a mention nevertheless.
This is a fairly standard miso dressing, but Nigel credits Nigella with its creation. No matter the origin, it is a cracker. Use it with Roast Pumpkin, green beans that have been quickly sauteed, steamed or boiled, or Japanese noodles (as Nigel does). It can be used as a dipping sauce.
Similar recipes include Roast Pumpkin with Chilli Yoghurt Sauce, Miso and Tahini Sauce, Spread and Dressing, Chilli Soy Sauce, and Broth and Dipping Sauce for Noodles and Tofu. Try Chargrilled Pumpkin Salad with Labneh and Walnut Salsa and Butternut with Buckwheat Polenta and Tempura Lemons too.
Miso Sesame Dressing – with Roast Pumpkin
Roast some butternut pumpkin that has been peeled and cut into medium pieces. Allow to cool slightly.
Take a Tblspn of light/yellow miso and mix with 2 Tbspns hot water. Mix well until there are no lumps of miso in the dressing. Add 1 tspn Rice Wine Vinegar and a few drops, no more, of Chinese toasted sesame oil.
Drizzle the dressing over the roasted pumpkin and sprinkle with a few sesame seeds.
recipe notes and alternatives
Use the dressing with quickly cooked green beans, or over a bowl of Japanese noodles.
If needed, add a couple of pinches of sugar to sweeten the dressing.
Use as a dipping sauce.