Prep 10 mins
Cook 0 mins
This recipe is kind of a copy cat of a dressing from a local restaurant that, in the last few years has been available by the bottle in local supermarkets. I have been to MANY a Japanese restaurant and I have had yet to find a dressing I enjoy as much as this one....most are too sweet and cloying for my taste. I think this recipe is pretty close to the original (which if you haven't tasted it, it is hard to appreciate how close it really is). I hope you enjoy it!
- 1 piece peeled gingerroot
- 1⁄2 cup rice wine vinegar
- 1 tablespoon chopped onion
- 1 tablespoon water
- 1⁄4 cup vegetable oil
- 1 teaspoon sesame oil
- 1 tablespoon tomato paste
- 1 pinch sugar or 1 pinch Splenda sugar substitute
- 1 pinch salt
- 2 tablespoons Kikkoman soy sauce
- Combine ingredients in a blender and process until fairly smooth.
- Store in the refrigerator.
I saw this recipe and immediately had to make it! I've bought the bottled dressing at Publix before and cannot always find it when I need it. This is a great duplicate! Lots of flavor and great on just lettuce, in an oriental chicken wrap, as a marinade, just about anything. I am so pleased I can definately have it whenever I want, even if I cannot find the packaged bottle. THANKS!!
I am in Australia right now and unfortunately I can't find my favourite salad dressing anywhere! I was so excited to find this recipe online. It's easy and quick, and delicious on anything. I like using it in stir fry too; it gives the veggies that nice ginger flavour. It'll definitely tide me over until I get back to the U.S.
This was pretty good. I used Seasoned Rice Wine Vinegar instead of the sugar (and salt). Next time I think I'll try it with a clove of garlic too.