- 6 Tbs. veg oil
- 1/4 Tsp. sesame oil
- 2 Tbs. rice vinegar or lemon juice
- 2 Tbs. red, barley, or Hatcho miso
- 1/4 C. water (if needed)
- 1/2 clove garlic, crushed
- dash of powdered ginger
- dash of dry mustard (or use a prepared sweet-hot honey mustard)
Combine all ingredients; whisk or shake well. If the dressing seems at all weak, just pump up the miso and garlic.
From The Book of Miso by Shurtleff and Aoyagi.