The Japanese Carrot Dressing recipe was posted on the Fatfree mailing list by Natalie Frankel. It's originally from the book Moosewood Restaurant Low-Fat Favorites; Natalie and I have both altered and added variations on the basic recipe.
Makes 150ml (5 fl oz, 1/2 cup) (serves 3-4)
1. Place mirin, vinegar, soy sauce, mustard and ginger in a blender.
2. Carrot Dressing: Peel the carrot. For a smooth dressing, chop the carrot, add to the blender and whizz until smooth. For a different effect, whizz the dressing without the carrot, then grate (shred) the carrot and add to the dressing at the end.
3. Sesame Dressing: Add the tahini to the blender. Whizz until smooth.
4. Store in a screw-topped jar in the fridge, and shake before using. I've stored it for a week with no ill-effects.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 7 Sep 1998 (last altered 4 Feb 2001) - comments and questions to Kake L Pugh (email@example.com).