Ume Miso Dressing Recipe

I absolutely adore this recipe because the combination of white miso and umeboshi paste creates a bold and umami-packed dressing that enhances everything from salads to steamed veggies. Plus, it’s super easy to make, and the flavors meld beautifully in just 30 minutes in the fridge, making it a go-to favorite for fresh, flavorful meals any time.

I adore the distinctive mix of flavors in this Ume Miso Dressing. White miso paste and umeboshi paste form the umami foundation that’s almost a dressing unto itself.

But it’s hardly a one-note wonder. A dash of mirin and a sprinkle of sugar add sweetness.

The rice vinegar contributes a Mississippi half a beat behind the other umamis, which makes it, um, perfect. Not to mention the toasted sesame oil, which is worth its weight in gold for how it makes everything taste better.

And don’t forget the garnish of grated ginger. Actually, I take that back.

You can forget the garnish of grated ginger. I forget it half the time.

But it really does add a nice zing.

Ume Miso Dressing Recipe Ingredients

• White Miso Paste: A fermented soybean paste, rich in protein and probiotics, adding umami flavor.
• Umeboshi Paste: Made from pickled plums, it offers a unique, tangy, salty taste and digestive benefits.
• Rice Vinegar: Provides mild acidity, enhancing flavors without overpowering the dressing’s balance.
• Mirin: A sweet rice wine that adds subtle sweetness and depth to the dressing.
• Soy Sauce: Offers salty, savory notes, increasing the umami quality of the dressing.
• Sesame Oil: Adds a rich, nutty aroma and healthy fats to the mixture.

Ume Miso Dressing Recipe Ingredient Quantities

• 2 tablespoons white miso paste
• 2 tablespoons umeboshi paste
• 1 tablespoon rice vinegar
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon water
• 1 teaspoon sugar
• 1 teaspoon grated ginger

How to Make this Ume Miso Dressing Recipe

1. In a tiny mixing bowl, combine the white miso paste and umeboshi paste, mixing them until they are well blended and smooth.

2. Add the rice vinegar, mirin, and soy sauce to the bowl. Keep stirring until all the liquids are completely mixed into the paste.

3. Gradually add the sesame oil, drizzling it in while whisking, to create a smooth emulsion.

4. Add the water to achieve the desired consistency of the dressing, stirring well.

5. Combine the sugar with the dressing, ensuring it dissolves completely.

6. Grate fresh ginger and add one teaspoon to the mixture, mixing well and thoroughly for an even distribution of flavor.

7. Sample the dressing and adjust the seasoning if necessary, with a little more soy sauce or sugar, to taste.

8. Put the dressing into a container that can be sealed or into a jar.

9. Chill the dressing in the refrigerator for 30 minutes or longer before using. The flavors meld better when the dressing is cold.

10. Before serving, be sure to shake well and then pour over fish dishes, salads, or steamed vegetables.

Ume Miso Dressing Recipe Equipment Needed

1. Small mixing bowl
2. Whisk
3. Measuring spoons
4. Grater
5. Sealable container or jar
6. Knife (optional, for ginger preparation)
7. Spoon (for stirring)

FAQ

• What is umeboshi paste?Umeboshi paste is produced from pickled Japanese plums, which are for their intensely salty-tart taste that brings a distinctive richness to food.
• Can I use another type of miso for this recipe?For its mild and sweet taste, white miso is recommended. But you can try other kinds, keeping in mind that they will change the flavor.
• Is there a substitute for mirin?You can substitute with a mixture of rice vinegar and sugar if you don’t have mirin, but it will alter the taste somewhat.
• How long can I store the dressing?Keep the dressing in an airtight container in the refrigerator for as long as one week.

  If you want to keep the dressing longer, you can freeze it in an airtight container for up to one month. Thaw it in the refrigerator overnight and shake it well before serving.

  Or just make a half-size batch.

  This makes about 1 cup of dressing.

• Can this dressing be used as a marinade?Definitely! Ume Miso Dressing is a fantastic way to marinate grilled meats and tofu.
• Is this dressing gluten-free?Verify the labels of your soy sauce and mirin, as some brands may contain gluten. If necessary, use gluten-free soy sauce.
• What dishes pair well with Ume Miso Dressing?This dressing complements salads, grilled vegetables, and seafood dishes wonderfully. It imparts a delightful Japanese flavor that pairs perfectly with the aforementioned foods.

Ume Miso Dressing Recipe Substitutions and Variations

Paste of white miso: When there is no miso paste of white, use yellow miso paste.
Plum preserve: Mix with a little vinegar to approximate the flavor profile of umeboshi paste.
Vinegar, rice: Substitute with vinegar, apple cider.
Mirin: Use a mixture of dry sherry and a little sugar instead.
Soy sauce. For a gluten-free option, substitute with tamari.

Pro Tips

– Use fresh ginger for the best flavor. Grate it finely to ensure even distribution throughout the dressing.
– Toast the sesame oil slightly before adding it for a more pronounced nutty aroma, but let it cool before mixing to avoid altering the dressing’s texture.
– Adjust the sweetness and acidity by balancing the sugar and rice vinegar according to your preference. A touch more sugar can mellow the sharpness of the umeboshi paste.
– Let the dressing rest in the refrigerator overnight for the flavors to fully develop and meld together; this can enhance the taste significantly.
– Use high-quality soy sauce, as it greatly affects the overall flavor of the dressing. A less salty, more umami-rich soy sauce can bring out the nuances of the other ingredients.