Famous Japanese Restaurant-Style Salad Dressing Recipe

This salad dressing is THE BOMB! We love it and my guests love it too! I have to give out the recipe. I substitute 1/4 C. of chicken broth for half the oil and replace half of the oil with sesame oil. It's awesome!

This recipe gets four stars only because it does seem to call for quite a bit of personal tweaking based on individual taste. However, the ingredients are just what you need to achieve that special Ginger dressing found in most sushi restaurants. So, instead of tweaking batch after batch to reach your intended flavor, just keep close and coarsley chop each of the ingredients so they're readily available to toss into your blender as needed. And besides, I'm sure many of you true asian cuisine cooks know how little we ever measure ingredients!! To further explain: Ginger-(Best fresh from root or even the pickled kind--NOT powdered, it can add a bitter taste and ruin that light salmon color) Peanut Oil-(NOT olive oil NOR sesame oil. Tried both to frightening results. The peanut oil is key! It's what makes the creamy taste and texture) Celery-(only fresh, and don't be afraid of adding more--it gives the dressing that fresh, crisp taste) Onion and Garlic-(NO powdered stuff either, this is where you can add a little bit at a time to your blender it can indeed over power your dressing) Salt/Soy sauce-Use either, but I prefer Fish sauce as it doesn't ruin the color and since it's saltier it only requires a small amount) The Ketchup-(I just recommend a bit of fresh tomato--using ketchup can also add a funnyl, stale taste) The lemon juice & rice wine vinegar-(use the real stuff--it's not that expensive and both are versatile in lots of dishes) The Pepper & Sugar-(Didn't feel the nee

I thought this was better than my sushi restaurant serves; so fresh tasting. I made a few changes based on other reviews. I used only 1/4 C. oil, used olive because I didn't have peanut oil. Used only 2 Tbs. onion. Added a pinch of ground celery seed and added 1/4 tsp. sesame oil. I mixed it with my immersion blender. I also used low sodium soy and did not add any additional salt. I'm sure I will make this frequently!

Verry good. Try straining half of the mixture after blending and add half the onions. I like it to sit in the fridge with shredded carrots before using( 1 hour )

This recipe does need some tweaking, but it really is a winner! I have omitted salt, ketchup, honey, celery and water altogether because they are unnecessary. I used the white part of the green onion because it is milder than regular onion. Go easy on the ginger, a little goes a long way! Do not add salt! You will get plenty of salt content from the miso and sauces. The sweetness will come from the carrot and ginger. Mine came out a nice golden yellow color. Here is my version if you want to give it a try. Just combine all the following ingredients to your food processor until well blended and then refrigerate overnight: 1/2 c. green onion (white part only) - 1 bunch yields appx. 1/4 c. 2 cloves garlic 2 carrots Juice of one lemon 1 T. Gari - Japanese pickled ginger 1. T. Tahini - Ground sesame seed paste 2 T. miso soybean paste 2 t. fish sauce 2 t. Ponzu soy sauce - Soy sauce with citrus 1/2 c. peanut oil 1/3 c. rice vinegar 12 turns of pepper mill

Not a well thought out recipe. There is absolutely no reason to waste your time "mincing" all your ingredients before you "puree" them in a blender. A simple chop would suffice and make this recipe far more efficient.

My wife and I love this kind of dressing on our salads whenever we go to Thai or Japanese restaurants, which is why we were excited to try this recipe out. I made a few modifications because we prefer the nuttier version of this dressing that we’ve had at restaurants by us. -Cut the vinegar back to 1/4 cup instead of 1/3 -Completely cut out the ketchup -Added 1/2 cup of creamy peanut butter -Added one extra teaspoon of white sugar -Added one more tablespoon of ginger paste I didn’t use fresh ginger root, but the ginger paste you can buy in the cold case of the grocery section.

I halved the amount of minced garlic and found that the taste of the dressing was even better!

Trick is to add a 2nd spoon of mayonnaise leave the lemon juice out and a extra spoon of water I didn’t use garlic at all and no celery either and add the ginger bit by bit and tasting it till is on your personal taste. Mine was very light on pink color not creamy either watery just perfect to my taste.

I loved this dressing as is but with the following changes it became a 5 star recipe: I added 1 TBS sesame oil; used low sodium Tamari in place of the soy sauce and did not add any salt; added 1/4 cup shredded carrot; used 1 small tomato and 1/4 tsp tomato paste in place of ketchup. I did not add any water as the dressing was quite fluid - it did not need water. Next time I think I will reduce the white onion and add some green onion.

Measurements were perfect only I made some substitutions and everybody just loved it. I used avocado oil, regular white vinegar, braggs amino acids instead of soy, monk sugar adding an extra quarter teaspoon, organic ketchup and no salt

I also used MCT (C-8) oil instead of peanut oil.

I’ll be sharing this with everyone I know.

I have made this dressing twice now; the first time was 100% as written and it was great! The second time had 1 small change; instead of using the peanut oil, I used MCT oil (C-8) and there was hardly any change in taste but much better if you’re trying to get rid of a little weight. My new “go for” salad dressing!

We loved it! Only change was to use canola oil instead of peanut oil.

Not great to me. I can’t seem to find the recipe I used before, but it was delicious.

This is an excellent salad dressing. I gave it 4 stars since it didn't taste like the Japanese salad dressings I've had at restaurants.

Great recipe, just like in the restaurants. Not sure why others are saying not to use peanut oil, it is a key ingredient that keeps it to style with the original. I'm a big believer on adjusting ingredients based on your preferences. Me, I like to add more celery, it just freshens it up. Thanks for sharing

I also used garlic powder onion powder & ground ginger & it was still good...way darker than I thought it would be & was wanting more of the light orange (yum yum sauce) color !

Loved it. Didn't have celery but still tasted great!