Japanese Steakhouse Ginger Salad Dressing CopyCat Shogun Steak

"great for summer salads"
 
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photo by Teddys Mommy photo by Teddys Mommy
photo by Teddys Mommy
photo by jillhansen27 photo by jillhansen27
photo by MissFoster photo by MissFoster
photo by HugzArbiter photo by HugzArbiter
Ready In:
15mins
Ingredients:
13
Yields:
1 3/4 cups
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ingredients

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directions

  • Combine all ingredients in a blender.
  • Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
  • This recipe yields 1 3/4 cups.

Questions & Replies

  1. !
     
  2. What is the shelf life?
     
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Reviews

  1. I was a skeptic...didn't look dead on and when I tasted it with a spoon it seemed close, but not the exact same. I should have held my judgement until I tried it on that nice, cold iceberg salad. Delish and exactly like what they serve at our Japanese Hibachi steakhouse. DH and I are thrilled to be able to make this simple dressing whenever we want. Thanks for posting!
     
  2. I loved it as is. Initially I tasted it as it was too vinegary, however if you let the dressing sit overnight the flavors mellow together. I’ve made it twice, peanut oil is definitely better. Fir my tastes, I added MORE ginger. Most Japanese restaurants have a very pronounced ginger flavor which I like. Tweak the ingredients if you like, but this one works really well as is.
     
  3. I joined Food.com so I could rate this recipe. If I could give it more than 5 stars...I would! Recently joined a farm coop and buy fresh veggies weekly. Have made this recipe twice now to RAVE reviews. I am a ginger freak and this hits the spot. I DO add a bit more ginger and it seems to get stronger as it stores in the frig. The only criticism I have is - the serving size stated seems large. I only use a couple of tablespoons per salad and it tastes great. It lasts longer too.
     
  4. Wow this was great! A lot better than we've had at an Japanese restaurant. Thank you so much :-)
     
  5. I LOVE YOU, I LOVE YOU, I LOVE YOU!!!! My parents love this dressing, and it turned out just like it if not better, because it was not a runny as the resturants dressing, and now every time we go there, they say that mine, (even though they see me making it from this sheet) is sooooo much better, so thanks for finding or making up this recipe! We all LOVE it!!!!!
     
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Tweaks

  1. Loved this! A little too much ginger, so maybe i'll try 1 tbsp instead of 2 next time but it was still one of my favorite dressings. I don't think it tasted like the dressing from the Japanese steakhouse we just visited but like I said it's still good. I also used vegetable oil instead of peanut oil.
     
  2. Came out near perfect, but a tad bit too much vinegar. Next time I will cut it down from 1/3 to 1/4 cup.
     
  3. I didn't have peanut oil so I subbed Olive oil and didn't have lemon so i subbed a squirt of lime. I also added about 2T of carrot to give it some more orange color. I tasted it before and after adding the carrot and it didn't make a noticeable difference in the taste but did punch up the color nicely.
     

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