miso scallion
dressing
The first time I made this dressing was in 2023 when Jasmine and I were visiting my parents in the Hamptons. I just pulled a bunch of random pantry items that sounded good together and this is what I came up with. Since then, a lot of y’all have been asking for this recipe so here it is! In the video we dress a mix of greens: arugula, spinach, and baby kale, but feel free to use what you have on hand! The lotus root chips are optional, but in case you want to add them we’ve provided the recipe for them in the next page.
Ingredients
2 Tbsp kewpie mayo
1/4 tsp sesame oil
4 cracks white pepper
1/4 tsp light soy
1/4 tsp yondu
1/4 tsp rice vinegar
1/4 tsp lemon juice
1 Tbsp finely chopped scallion, rinsed under water and pat dry
1 Tbsp finely chopped pickled ginger
1 tsp dashi
1/2 tsp miso
Pinch of sugar to taste
Mix everything together. Store in the refrigerator for 3 days.