Makoto-Style Japanese Salad Dressing

Submitted by gingerkitten D

"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!"

 

• Ready In: 10mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 thumb-sized 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

directions

1. Combine ingredients in a blender and process until fairly smooth.
2. Store in the refrigerator.

Reviews

[Jamie Renee]

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!!

 

[blamethemedia]

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.

 

[Rebecca R.]

This was possibly the worst dressing I’ve ever had. I wanted something close to the makoto dressing to save some money. It was like water and the only thing I taste is rice vinegar. I had to add a bunch of ginger, carrot, garlic, onion powder, and extra everything else besides the vinegar. When I was done it was finally edible but also about the amount of an average bottle of dressing. The original only made enough for about two smaller size salads.

 

[Lola L.]

What on earth is "one piece" of ginger? Couldn't they be bothered to measure it at all?

 

[Chez JJ]

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.