This dressing has a pleasant bitter/sharp taste good with shellfish, sashimi, sea vegetables, and parboiled vegetables. Try duck breast with mustard-miso dressing. The recipe in The Japanese Kitchen illustrates using this dressing served with bright green asparagus, pink shrimp, and dark green wakame, served side-by-side. Keep that lovely word picture in your mind as you check out the picture I took when I first started cooking through this book—
—my camera was a brick of a thing with 2 pixel resolution, and my photo skills were about as sophisticated.
Those colors are just wrong!
I made this dressing to accompany steamed duck breast
and the picture is a little more appealing.
Mustard-Vinegar-Miso Dressing
Karashi Sumiso-zoe
about 1/2 cup
page 165
- 1 teaspoon karashi (Japanese mustard powder)
- mixed with 1 teaspoon water to make a paste
- 3 Tablespoons Saikyo miso (sweet white miso)
- 1 Tablespoon sugar
- 3 Tablespoons komezu
- 1 Taablespoon dashi
- 1 Tablespoon virgin olive oil
Make the dressing: in a surbachi, blend the mustard paste and Saikyo miso until smooth. Add the sugar, komezu, dashi, and olive oil one at a time, blending until smooth. Transfer the mixture to a small saucepan, place it over medium heat, and cook for 2 minutes, stirring all the time. Transfer to a jar and let it cool.
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Tess's Japanese Kitchen 
This recipe sounds good and I happen to have all the ingredients on hand.
I was wondering how much dashi do you use? I re read the recipe, but do not see it listed in the ingredients. However, dashi is mentioned in the directions. Thanks!
Oh, sorry, 1 Tablespoon of dashi. I’ll fix the post too.