- 3 tablespoons rice wine vinegar
- 1 teaspoon soy sauce
- 1 teaspoon dark Oriental sesame oil
- ½ teaspoon wasahi (Japanese horseradish paste)
- ½ teaspoon toasted sesame seeds, smashed in a mortar with a pestle
- ¼ teaspoon sugar
- ¼ teaspoon dried red pepper flakes
- ½ teaspoon white miso paste
- ½ teaspoon grated fresh ginger
- 1 tablespoon grated carrot
- 1 tablespoon minced fresh chives
- Combine all of the ingredients except the chives in a blender and purée until smooth. Stir in the chives.