Chalon Parker asked about the dressing that is served at Japanese
restaurants. This recipe was posted to the fatfree digest several years
ago. Hope it's what you are looking for. I love it! I don't know who
originally posted, but thanks...
Dawn Baumbach
JAPANESE CARROT DRESSING
Makes 2/3 cup
1 small carrot, shredded
2 TBL mirin (Japanese sweet cooking wine)
2 TBL rice vinegar or cider vinegar
1 TBL soy sauce
2 drops dark sesame oil - *see note
1 TBL prepared mustard
1 TBL grated fresh ginger root (optional)
*note: original recipe calls for 1/2 teaspoon of sesame oil, works fine with
2 drops
Whirl all ingredients in a blender until smooth. Well covered, it keeps in
the refrigerator for about a week. (Note: I prefer to add the shredded
carrots after blending the other ingredients together. I also use the ginger
- I think it needs it.)