Piano recital today. Two very serious judges, one nervous kid… and an American scoring system where the lowest possible rating is “Good.” That’s right—no matter what, your child is at least good. European-Asian parents were appalled 😂

All recipes below is for 1 mason jar of sauce.

Miso-tahini sauce

(Adapted from Bon Appetit)

6 tbs miso
4.5 tbs tahini
1 tsp ground turmeric
5 tbs olive oil
4.5 tbs rice vinegar
1.5 tbs maple syrup
Salt to taste
A splash of water to thin it out to your desired drizzle level.

1. Throw everything into a bowl (or a jar if you want to shake it like a salad cocktail) and mix until smooth.
2. Add water bit by bit until it reaches your preferred consistency—thick for dipping, thinner for drizzling.

Lemon-Tahini sauce

(Adapted from Midwest Living)

8 tbs tahini
5 tbs lemon juice (about 3 lemons)
4 tbs water
2 tsp maple syrup or honey
1/2 tsp kosher salt
1 garlic clove

1. Toss all the ingredients into a blender and blend until smooth and creamy.
2. If it’s too thick, add a little more water—just a splash at a time—until you get that perfect drizzling consistency.

Maple-Soy Dressing

(Adapted loosely from Olive)

6 tbs soy sauce
3 tbs maple syrup
3 tbs shaoxing rice wine
3 tbs rice vinegar
1 tbs sesame oil
2 tbs grated ginger (or 1 tsp ginger powder)
Pepper to taste

1. Mix all the ingredients.

Japanese almond-soy dressing

(Adapted loosely from Pickled Plum)

6 tbs unsalted almond butter
1 tsp maple syrup
2 tsp rice vinegar
3 tbs soy sauce
4 tbs mirin
Salt to taste
A splash of water to thin it out to your desired drizzle level.

1. Mix all ingredients.
   

Tahini Apple Cider Vinegar Dressing

(Adapted from Commune Kitchen)

5 tbs olive oil
3 tbs apple cider vinegar (or 4 tbs lemon juice)
1 1/2 tbs soy sauce
1 tbs maple syrup
Salt and pepper to taste

1. Mix all ingredients.