with White Miso Vinaigrette

Yield: 4 servings


Japanese salads, aemono ("dressed things"), use a wide range of vegetables, raw and parboiled, and seafood, cooked or uncooked. The dressings are flavorful and often tangy, like the all-purpose one here, which is tossed with asparagus. The white miso and mustard combination is superb.


2 teaspoons mustard powder
2 teaspoons cold water
1 pound thin asparagus
1 egg yolk
2 teaspoons white miso
2 teaspoons Japanese soy sauce
1 tablespoon fresh lemon juice
1 tablespoon white rice vinegar
2 tablespoons minced scallions (white part only)


Mix the mustard powder and water together to form a thin paste. Allow it to sit for 10 minutes.

Cut the asparagus diagonally into thin slices about 1 inch long. Cook the asparagus slices in boiling water until barely tender; 1-1/2 minutes or so. Then run under cold water to stop the cooking. Drain and set aside.

Vigorously mix the egg yolk with the mustard. Then stir in the remaining ingredients in order; and allow to sit at least 10 minutes before tossing with the asparagus. Serve at room temperature.


White Miso
(Shiro Miso)

Also called kyoto shiro miso, or "sweet white miso," this is nearly two-thirds rice. Smooth and sweet, it's a tasty paste that's especially good in dressings. Mixed with red (azuki) beans, it's one of the few misos used in Japanese sweets. In Japan it is also used to pickle fish and vegetables, and is a favored topping for foods to be grilled.


Buy the Book!


Asian Ingredients
By Bruce Cost
Quill/HarperCollins Publishers, 2000
Paperback, $18.00
Black & White photographs throughout
ISBN: 0-06-093204-X
Recipe reprinted by permission.


Asian Ingredients



Cookbook Profile Archive


This page created November 2000

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home