Tomorrow is Valentine’s Day, and we have no plans. Marc has an away game so we will have a romantic pre-game meal of chicken parmesan with spaghetti. Then he’ll be gone for most of the day/night. So I’ll probably make my favorite one-person meal – Thai green chicken curry with vegetables and rice and a nice big salad with this hibachi-style ginger dressing. Then I’ll watch my favorite girly shows all by myself. It’s going to be great.
I’ve been in love with the ginger dressing they serve at Japanese steakhouses all over the U.S., but I’ve never been able to replicate the taste and texture together. I’ve tried and tried and tried to figure it out, and I finally came up with the simple ginger dressing I posted a while back. It had the right flavor, but it was missing the texture. Thankfully, my sister found a recipe that was (almost) perfect. With a few minor adjustments, I had finally figured out the perfect hibachi ginger dressing.
Try it for yourself and see what you think. Doesn’t it taste just like the stuff you get at your favorite Japanese steakhouse?
Prep Time:
Yield:
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PinIngredients
- 1/2 cup roughly chopped onions
- 1/2 cup olive oil
- 1/4 cup rice vinegar
- 3 tablespoons fresh grated ginger
- 2 stalks celery, roughly chopped
- 2/ tablespoons soy sauce
- 3 teaspoons tomato paste
- 3 teaspoons granulated sugar
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 2 tablespoons water
Instructions
- Place all ingredients – except the water – in a food processor or blender.
- Process until mostly smooth.
- Add water 1 tablespoon at a time until you have reached the desired consistency.
- Refrigerate dressing for at least 30 minutes before serving.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Recipe adapted from Katie’s Passion Kitchen.
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How much ginger do you put in, it was omitted out of the recipe. Thanks
It’s 3 tablespoons of grated fresh ginger. I’m so sorry I must have missed that when I was reading over the post!
I’ve always assumed it was carrots in the Benihana dressing I love so dearly, but any time i have tried to recreate it, it has come out all wrong. The use of onions seems like a great idea. I will have to try this. Beautiful photos.
how do i get rid of the bitter flavor of the onions? I am thinking of cooking the onions before blending?
Oh I’m not really sure. If you think the onions are bitter, I guess I would suggest not using as much onion next time. I have no idea what cooking them will do so I wouldn’t suggest it. You could also use more celery and less onion so you have the same amount of “stuff” in it.
Cant wait to try it! How long would you say to keep it in the refrigerator after?
I would say about 3-5 days.
So you use green onions or just regular yellow onion?
You may be using the wrong type of onion. Try a sweet vidalia onion. 🙂
I probably did! You could definitely – and probably should use a sweet onion. But, I could never find sweet onions in France which is where we were living at the time. If you try with a sweet onion, let me know!
This is it!!! I have also tried and tried and tried too! We stop at our local steakhouse just to buy tubs of their dressing, but it is big bucks. My wife and I high fived after we tasted this because we were so psyched that we can do it now. Thanks so much!
Josh & Erin and our 3 kids
I am so happy to hear that you liked it! 🙂