It really am amazed that people can taste something and recreate it like this. It was pretty spot-on as far as Japanese steak house salad dressings go. I only had red miso, and it turned out fine.
This is a good solid carrot ginger vinaigrette type dressing. I you are looking for Japanese steakhouse dressing, this is definitely not it. I will keep looking for that... but thanks for a good and very healthy dressing!
Just like on the salad served at my favorite sushi restaurant.
What a delicious, healthy dressing! I replaced one of the tablespoons of oil with water and used lemon juice instead of vinegar. I used extra miso and LOTS of extra ginger (I just can't get enough ginger lately). I didn't use the sugar, but after tasting, I did add a teaspoon of honey. Thanks for posting this; I will definitely make it again and again.
This is great! I used it over thinly sliced cabbage. I did not have to add any salt or pepper. I really enjoyed this!
Very good dressing. It tastes fresher than the one at the Japanese restaurant. It's so easy to make and I usually have all the ingredients on hand, so this was a breeze to put together. Who would have thought there were carrots in this? I used the amount of oil posted and found it was a little thick, so I thinned it with a tbsp water instead of adding more oil. Thanks for this great recipe.
Really outstanding and different salad dressing! Turned out thick, just like on the picture.
Great base recipe. If you like slightly spicier + more ginger, I modified this to have 1.5" of ginger root, rather than 1". It's also _super_ thick when blended. To make it more like the normal dressing you'll get at a restaurant, add 3oz of water (2 shot glasses worth) at the end and blend / process again.
Just like you went out to dinner in your local Japanese restaurant.
Very good - made for lunch today. I made per the recipe but when I got the miso out of the fridge, I saw mine was "mild red miso" instead of the white. One strong recommendation for others and what I will do next time is just add one teaspoon of the sesame oil at a time and taste as I go. I used the full tablespoon called for and found the dressing to be very nutty, probably not as gingery as I was hoping. I added two tablespoons of water as I found it to be very thick and wanted to toss it on the salad, not just top it. Next time I will increase my water to a quarter cup. I served this with a salad of head lettuce, alfalfa sprouts, green onions, celery, and chicken. Nice recipe, Kumquat's friend, I'll use it again!