shake · dressing
★ STARRED KITCHENPrep 5 minSumiso
Independent adaptation of a publicly published Takuji Takahashi recipe. Not affiliated with, sponsored by, or endorsed by Takuji Takahashi.
DRESSING · WHEAT GLUTEN AND TURNIP & BLANCHED VEGETABLES
In the published recipe, this is the dressing for wheat gluten and turnip salad.
The dressing from Takahashi's wheat gluten and turnip salad.
Ratio
Ingredients
- Miso2.5 Tbsp miso (37.5 ml)
- Rice Vinegar1 Tbsp rice vinegar (15 ml)
- Sugar1 Tbsp sugar (15 ml)
- Karashi1 tsp Karashi (5 ml)
- Saltabout ⅛ tsp (0.5 g)
- DashiDashi
Method
- Pour to the lines in order (bottom → top): RICE VINEGAR.
- Shake-to-line (dashed marks): add MISO, then SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
- Season to finish: KARASHI (to taste), SALT (about ¼ tsp), DASHI (to taste).
- Cap the jar and shake until emulsified.
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You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients, one pour order, no measuring cups on a Tuesday.
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- Sumiso★ STARRED KITCHENOn the jar: SUMISO
- Happo Zu★ STARRED KITCHENOn the jar: HAPPO-ZU
- Ponzu★ STARRED KITCHENOn the jar: PONZU
- Soy Sauce Dressing★ STARRED KITCHENOn the jar: DASHI TSUYU
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Provenance
Takuji Takahashi works in Kyoto kaiseki / sommelier at Kinobu; credentials include Michelin 1* (Kinobu, Kyoto).
Originally published as Sumiso (Vinegar-Miso Sauce).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 4.35× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Takuji Takahashi / NHK Kyou no Ryouri (fu to kabu no sumiso-ae) (published as “Sumiso (Vinegar-Miso Sauce)”). Full citation lives in Provenance.