Hibachi Ginger Dressing

Hibachi Ginger Dressing - ateaspoonofhappiness.com

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.

Hibachi Ginger Dressing - ateaspoonofhappiness.com

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
Total time
 
Serves: 12
Ingredients
  • ½ cup roughly chopped onions
  • ½ cup olive oil
  • ¼ 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
  1. Place all ingredients – except the water – in a food processor or blender.
  2. Process until mostly smooth.
  3. Add water 1 tablespoon at a time until you have reached the desired consistency.
  4. Refrigerate dressing for at least 30 minutes before serving.

Recipe adapted from Katie’s Passion Kitchen.

Comments

    • ateaspoonofhappiness says

      It’s 3 tablespoons of grated fresh ginger. I’m so sorry I must have missed that when I was reading over the post!

  1. says

    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.

  2. ateaspoonofhappiness says

    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.

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