Recipe: Japanese Carrot Ginger Dressing (Revisited)

I had another carrot ginger dressing recipe posted that was very simple to make if you didn't have Japanese ingredients.
This one is another version that has more ingredients and a more complex flavor.
This recipe makes 2 cups.

Ingredients

• 3 medium-size carrots, peeled and cut into chunks
• 1 thumb sized piece of fresh ginger, peeled and thinly sliced across the grain
• 1 shallot, minced
• 3 tablespoons unseasoned rice vinegar
• ¼ cup neutral flavored oil like canola or vegetable oil
• 1 tablespoon dark sesame oil (I like Kadoya brand)
• 1 teaspoon sugar
• 4 teaspoons white miso paste
• 2 teaspoons mirin

Directions

Place all ingredients into a blender or food processor and blend/process until a creamy puree. You may add a bit of water and mix until it is to your preferred consistency.
Keeps in the refrigerator for about a week.

Dark sesame oil is made with toasted sesame seeds and has great depth of flavor.
The miso you find at Asian markets is often sold red or white with white being the one commonly used in miso soup.
Miring is a sweet cooking wine that gives teriyaki dishes it's shiny luster.