Miso Shallot Vinaigrette

1. 1

   In a blender, add the miso, shallots, togarashi, sugar, lemon juice, naturally brewed rice vinegar and sesame oil and blend together at a high speed until smooth.

2. 2

   Drizzle the oil slowly into the blender to emulsify.

3. 3

   Check for seasoning. Store in a covered glass jar and place in the fridge for up to two weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.