- 1 medium carrot, peeled and roughly chopped
- ¼ cup vegetable oil
- 2 tbsp diced onion
- 2 tbsp fresh ginger
- 2 tbsp rice wine vinegar
- 2 tbsp tamari / soy sauce
- 1 tbsp mirin
- 1 tbsp white miso paste
- 1 tbsp sesame oil
- 1 clove garlic, minced
Blend everything in a food processor until smooth. Keeps in the fridge a few days but you may have to remix it as the oil may separate.
adapted from Vegangela.