Ingredients
1 (2-inch) piece fresh ginger, peeled
2 tablespoons plus 1 1/2 teaspoons white miso
3 tablespoons rice-wine vinegar
2 tablespoons grated carrot
1/2 teaspoon grated white onion with juice
1/2 teaspoon sugar
1/4 cup plus 2 tablespoons vegetable oil
Preparation
Grate ginger into a double layer of paper towels. Gather sides of paper towel together and squeeze ginger juice into a medium bowl. Add miso, vinegar, carrot, onion, and sugar; whisk to combine. Slowly whisk in oil until emulsified. Keep refrigerated in an airtight container until ready to use. Re-whisk before using.
