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?
Hibachi Ginger Dressing
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 1x
Print Recipe
Pin RecipeIngredients
- 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.
Last Updated on
13 Comments
florence palmer
February 13, 2013 at 9:46 pmHow much ginger do you put in, it was omitted out of the recipe. Thanks
ateaspoonofhappiness
February 13, 2013 at 10:00 pmIt’s 3 tablespoons of grated fresh ginger. I’m so sorry I must have missed that when I was reading over the post!
Katie
February 27, 2013 at 11:17 pmI’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.
Alyssa Kauanoe
April 2, 2013 at 7:51 amhow do i get rid of the bitter flavor of the onions? I am thinking of cooking the onions before blending?
ateaspoonofhappiness
April 2, 2013 at 11:22 amOh 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.
Morgan
April 8, 2013 at 9:16 pmCant wait to try it! How long would you say to keep it in the refrigerator after?
ateaspoonofhappiness
April 8, 2013 at 9:19 pmI would say about 3-5 days.
Rachael
May 29, 2014 at 10:11 amSo you use green onions or just regular yellow onion?
Allison
August 8, 2015 at 12:30 amYou may be using the wrong type of onion. Try a sweet vidalia onion. 🙂
Melissa Belanger
August 8, 2015 at 11:14 amI 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!
Josh Stasik
April 11, 2015 at 3:59 pmThis 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
Melissa Belanger
April 12, 2015 at 3:11 pmI am so happy to hear that you liked it! 🙂
Ginger Dressing
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