Ming says: The first time I ever had shallots and miso together was at Nobu — they had been combined in a simple salad and I was hooked. Inspired by that amazing flavor combination, I created my own Miso-Shallot Vinaigrette.
Makes 5 1/2 cups
- 1 cup shiro miso
- 1 cup shallots, sliced
- 1 teaspoon togarashi or chile pepper
- 1 tablespoon sugar
- Juice of 2 lemons
- 1/2 cup naturally brewed rice vinegar
- 1 teaspoon sesame oil
- 3 cups grapeseed or canola oil
- Kosher salt and freshly ground black pepper, to taste
- In a blender, add the miso, shallots, togarashi, sugar, lemon juice, naturally brewed rice vinegar and sesame oil and blend together at a high speed until smooth. Drizzle the oil slowly into the blender to emulsify. Check for seasoning. Store in a covered glass jar and place in the fridge for up to two weeks.
MING'S RECOMMENDED BEVERAGES
Note: For this master, I've selected two wines from the Burgundy region of France, a white and a red, that are excellent village wines. Both are half bottles, which is perfect when cooking for two. They allow for sampling a variety of wines with different dishes and courses without opening entire bottles of wine. This also lowers the price point, allowing for more affordable sampling of expensive wines.
Jean-Marc Pillot Chassagne-Montrachet
Where: Burgundy, France
Grape: Chardonnay
Style: This is a richer chardonnay that features a light oak quality with none of the standard butteriness. It balances well with sushi and lighter food, but still has the backbone for richer dishes such as chicken and pork.
Domaine du Jacques Geverey-Chambertin
Where: Burgundy, France
Grape: Pinot Noir
Style: This is a lighter-bodied pinot noir that has notes of bing cherries and the earth. It is excellent with lamb, but is still delicate enough for lighter chicken dishes.
>>This recipe appears in
Episode #214.
>> For additional recipes and more, visit
www.ming.com
