Miso Shallot Vinaigrette - cooking recipe

Ingredients

1 cup shiro miso
1 cup shallot, sliced
1 teaspoon chili pepper
1 tablespoon sugar
2 lemons, juice of
1/2 cup naturally brewed rice vinegar
1 teaspoon sesame oil
3 cups canola oil
kosher salt, to taste
fresh ground black pepper, to taste

Preparation

In a blender, add the miso, shallots, togarashi, sugar, lemon juice, naturally brewed rice vinegar and sesame oil and blend together at a high speed until smooth.
Drizzle the oil slowly into the blender to emulsify.
Check for seasoning. Store in a covered glass jar and place in the fridge for up to two weeks.