Carrot Dressing a la Dojo's Restaurant

The blog Take Back the Kitchen did the work of reverse engineering Dojo's carrot dressing.  I made a few tweaks to use what I had on hand, but I am sure the original version is equally, if not more, delicious.  That version uses tofu as the main source of body, mine uses tahini, so keep that in mind based on your preferences, what's in your fridge, allergies, etc.

Ingredients 

• 4 medium carrots, peeled
• 3 Tbl mirin
• 2 Tbl Japanese rice vinegar
• 3 Tbl soy sauce
• 2 Tbl finely grated fresh ginger
• 1/2 inch slice red onion
• 3 cloves garlic
• 3 Tbl tahini
• Salt to taste

Process 

1. Combine all ingredients in food processor and puree until smooth.

Advanced Prep Notes: I haven't pushed the envelope with leaving this around, but I think it should be good for about a week or so in the fridge.

Comments

[Jane Darwin]

Thanks, I think I will try both versions because I also love tofu. But first the tahini. I am just curious if you are using the commercially prepared tahini or if you are going to make your own. I find the commercially prepared tahinis somewhat bland so I might add a little more salt to the recipe. Thanks too for the storage tip!

Jane Darwin
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