I was the poster of this recipe (with my notes inluded below). The recipe
is from the Moosewood Restaurant Low-Fat Favorites cookbook. pg. 346. (1996
edition). Enjoy!
>Date: Tue, 29 Jun 1999 14:02:54 -0500
>From: "Baumbach, Dawn" <Dawn.Baumbach@xxxxxxxxxx>
>Subject: Japanese Carrot Dressing
>
>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.)
>