Recipe(tried): this repost might be helpful?

Title: Recipe(tried): 6 common Japanese dressings
Posted By: eggy/m'sia
Date: 2000-05-29 21:45:33
Board: Ethnic/International Recipe Exchange

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all these recipes are low in calories and simple to make. only one recipe contains oil, and non will curdle or go lumpy. feel fress to experiment with teh ingredients or use these recipes with vegetables, meat and fish besides those suggested here. have fun.

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**Shoyu is Japanese for "soy sauce". I use Yamasa Brand as it's not as salty.
**dashi stock can be shop-bought or homemade. Several fabulous recipes can be found here on TKL.
**sake here is Japanese "cooking" wine. don't buy the one for drinking.
** Use soft brown sugar in all recipes for best result
** mirin is Japnese sweet cooking wine.

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1. Shoyu Dressing
good for lightly boiled vegetables such as spinach, komatsu-na or chinese cabbage.

1 1/2 T. light shoyu
3/4 C. dashi stock
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2. Sesame Dressing
for green beans, broccoli or other green vegetable salad.

4 T. toasted sesame seeds (black or white)
1 T. sake
1 T. sugar
1/2 shoyu
dash of salt

grind the sesame seeds to a paste and mix toegther with the other ingredients.
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3. Mustard Dressing
for chilled vegetables, fish or chicken salad.

3 T. Japanese rice vinegar
3 T. light shoyu
1 T. sugar
dash of salt
2 T. dashi stock
1/2 T mustard paste
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4. Ginger Dressing
use like mustard dressing

2 T. Japanese rice vinegar
2 T. light shoyu
2 T. dashi
1-2 t. ginger juice
1/2 - 1 T. sugar (optional)
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5. Neri-Miso Topping:
Miso Spread
instead of deep-fried eggplants, try this topping with pan-fried tofu, saikon or tuunip boiled until soft. spread the topping on the cooked veggie of yoru choice. Then sprinkle with toasted semame seeds or poppy seeds.
if using red miso, double the amount of sugar used.

1/3 C. white miso
1 T. sugar
1/3 C. mirin

Mix and stir over a low heat until thick.
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6. Mustard and Miso Dressing
for boiled vegetables, shellfish, ie. squid is popular

Add 2/3 T. mustard paste and 1 1/2 T. Japanese rice venegar to the ingredients for Neri-Miso Topping