Prep 20 mins
Cook 0 mins
This comes from Yoshiaki Kirsana, a chef at a Houston Benihana restaurant. Yoshiaki was kind enough to submit this for publication in a local Methodist church's cookbook, published about 20 years agp.
- 1⁄2 cup soybean oil
- 1⁄4 cup white vinegar
- 3 tablespoons tomato paste
- 1 tablespoon soy sauce, can use lite
- 1 teaspoon msg (optional)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ginger, finely diced
- 1⁄2 cup celery, sliced
- 1⁄4 cup onion, coarsely choppes
- Combine all ingredients in an electric blender.
- Mix at medium speed for about 5-8 seconds or until celery, ginger and onion are finely grated.
- Add dressing to the greens of your choice and toss.
This is the Authentic Version. It was also published by The Los Angeles Times in their "California Cookbook" in 1981. The other attempts at this recipe do not compare. They add too many strong or sugar filled ingredients. Great Job! P.S. I use regular vegetable oil instead of the soybean oil. It works just fine.
Great recipe... wonderful dressing. I happen to have another recipe labeled Benihana's of Tokyo dressing which differs only slightly. It uses 2T less vinegar and tomato paste, and calls for 1/2 tsp ground ginger... both recipes are fabulous. Thanks!
I haven't eaten at Benihana in years so I don't know how it compares. I love the flavors in this, truly addictive. I don't add the msg.