Authentic Japanese Steakhouse Ginger Salad Dressing
Experience the vibrant flavors of a Japanese steakhouse right at home with this deliciously tangy and savory ginger salad dressing. This homemade dressing is crafted from fresh ginger and a blend of quality ingredients, providing a perfect balance of zest and umami. Ideal for drizzling over crisp salads, marinating proteins, or as a dipping sauce, this recipe yields 2 quarts, making it perfect for sharing or stocking your fridge for later use. Its delectable taste and refreshing aroma will elevate any meal and impress your family and friends.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Gingerroot
2 ounces (peeled and cut into quarters)
Onion
1 medium (cut into quarters)
Vegetable oil
3 cups (none)
Red wine vinegar
1 cup (none)
Soy sauce
1 3/4 cups (none)
Tomato paste
1 1/2 tablespoons (none)
Lemon
1/4 (juiced)
Garlic clove
1 (whole)
Water
1 3/4 cups (none)
Instructions
1
Begin by soaking the gingerroot in cold water for a few minutes to make it easier to peel. Once soaked, carefully remove the outer skin with a sharp knife and cut the ginger into quarters.
2
In a food processor equipped with a steel blade, combine the peeled ginger, onion quarters, vegetable oil, vinegar, soy sauce, tomato paste, lemon juice, garlic clove, and water. Blend until the mixture is smooth and well-combined. If your food processor is too small to fit all the ingredients, divide them into two batches and blend each half separately.
3
Once blended, pour the dressing into a large lidded jar or container. If you have leftovers, consider dividing it into smaller jars for easy sharing.
4
Seal the jar and refrigerate the dressing. Give it a good shake or stir before serving to ensure all the ingredients are well mixed.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Japanese Steakhouse Ginger Salad Dressing?
It is a tangy and savory homemade dressing made with fresh ginger, onions, and soy sauce, designed to replicate the flavors found in Japanese steakhouses.
How much dressing does this recipe yield?
This recipe makes approximately 2 quarts of dressing, which is ideal for large gatherings or storing for future use.
What are the main ingredients in this ginger dressing?
The primary ingredients include gingerroot, onion, vegetable oil, red wine vinegar, soy sauce, tomato paste, lemon juice, garlic, and water.
Is this ginger salad dressing vegetarian?
Yes, based on the ingredients provided, this recipe is suitable for a vegetarian diet.
How should I prepare the gingerroot?
Soak the gingerroot in cold water for a few minutes to soften the skin, then peel it with a sharp knife and cut it into quarters before blending.
What equipment is necessary to make this recipe?
You will need a food processor equipped with a steel blade to blend the ingredients into a smooth mixture.
Can I make this if my food processor is too small?
Yes, if your food processor cannot hold the full volume, you can divide the ingredients into two batches and blend each half separately.
What is the best way to store the dressing?
Store the dressing in a large lidded jar or multiple smaller containers and keep them sealed in the refrigerator.
Should I shake the dressing before using it?
Yes, you should give the jar a good shake or stir before serving to ensure all ingredients are well mixed and the oil hasn't separated.
Does this dressing contain garlic?
Yes, the recipe calls for one whole garlic clove to be blended into the mixture.
How much ginger is required for this recipe?
You will need 2 ounces of fresh gingerroot that has been peeled and quartered.
What kind of vinegar is used in this recipe?
The recipe specifies using 1 cup of red wine vinegar for the best flavor profile.
Is there tomato in Japanese ginger dressing?
Yes, this recipe uses 1 1/2 tablespoons of tomato paste to add depth of color and flavor.
How many onions do I need?
The recipe requires one medium onion, cut into quarters for easier blending.
Can this dressing be used for things other than salad?
Absolutely; it works wonderfully as a marinade for proteins or as a dipping sauce.
What type of oil should I use?
The recipe calls for 3 cups of vegetable oil, which provides a neutral base for the ginger and soy flavors.
How much soy sauce is in the recipe?
The recipe includes 1 3/4 cups of soy sauce, which contributes to its savory umami taste.
Does this recipe use fresh lemon?
Yes, it uses the juice from 1/4 of a lemon to add a bright, citrusy note.
Is water added to the dressing?
Yes, 1 3/4 cups of water are blended in to help balance the consistency and intensity of the ingredients.
What is the texture of the dressing?
When processed correctly with a steel blade, the dressing should be smooth and well-combined.
Is this recipe easy to follow?
Yes, it is considered an easy recipe that primarily involves basic prep work and using a food processor.
What flavor profile can I expect?
Expect a vibrant, tangy, and savory profile with a perfect balance of zest from the ginger and umami from the soy sauce.
Can I share this dressing with friends?
Yes, since it yields 2 quarts, it is specifically noted as being perfect for sharing or gifting in smaller jars.
How many ingredients are in the dressing?
There are 9 ingredients in total used to create this authentic flavor.
Why do you soak the gingerroot?
Soaking the gingerroot in cold water makes the skin softer and significantly easier to peel.
What kind of cuisine is this?
This dressing is inspired by Asian cuisine, specifically the style served in Japanese steakhouses.
Is the onion cooked or raw?
The onion is used raw; it is quartered and then blended directly with the other ingredients.
How should I serve this dressing?
It is best served chilled over crisp salad greens, though it also functions well as a dip.
Is the garlic crushed before blending?
The recipe suggests using the garlic clove whole, as the food processor will mince and blend it with the other ingredients.
Can I store this in the pantry?
No, because it contains fresh ingredients like onion and ginger, the dressing must be kept in the refrigerator.