Finely mince 5 g gingerroot and 30 g scallion.
In a bowl, whisk together 30 g red miso, 11 g Dijon mustard, and 1 g lemon juice.
Gradually whisk in 15 g water and 46 g vegetable oil until emulsified.
Sesli anlatım, porsiyon ayarı ve daha fazlası
