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Prep 5 mins
Cook 0 mins
This is a fabulous "orange dressing" commonly found in Japanese restaurants. The recipe is from Ichiban, a San Diego sushi restaurant & it was written up in an old Gourmet Magazine (November 1994). Recipe makes about 4 1/4 cups dressing.
- 3 tablespoons minced carrots
- 3 tablespoons minced peeled fresh gingerroot
- 1 medium onion, chopped (about 1 cup)
- 2 tablespoons finely chopped lemons (with some rind)
- 1⁄2 cup soy sauce
- 3⁄4 cup vegetable oil
- 3⁄4 cup seasoned rice vinegar
- 3⁄4 cup water
- 2 tablespoons ketchup
- 1⁄8 teaspoon salt (adjust depending on how salty your soy sauce is) (optional)
- 1⁄4 teaspoon fresh ground black pepper
- Place all ingredients in a blender or food processor; process on high until smooth, at least 2 minutes.
Very good dressing. I used less oil but did add a little seame oil. I thought it should be sweeter, so I added 1/2 packet Splenda. Carries out the Asian theme of my meal.
I liked this dressing very much. It is similar to one I've had before. I tweaked it just a bit by adding a half a tsp. of sesame oil, 1 tsp. of sugar and cut the soy sauce to 1/4 cup. Thanks for sharing! Evie M
I made this dressing today. Everything was going fine, it tasted so great. Until I added the ginger. The fresh ginger I had expired, so I decided to use dried instead. But I never thought to find out the conversion between dried and fresh. BIG MISTAKE!!! It turns out 1 tbsp fresh ginger = 1/8 tsp ground ginger! So I had used over 16 times the correct amount! Wow was is smelly and disgusting, and I'm someone who loves the taste and smell of ginger. Word to the wise, always check coversions. I will definetly try again soon and post another review. I hope it turns out right this time