If you crave the ginger dressing served at your favorite Japanese restaurant, you’ll fall in love with Wafu®'s ginger salad dressing. A light and refreshing dressing that will add zest to your salads.  Or, get creative and use it as a dip for dumplings or a marinade for fish. Made with authentic, high quality Japanese ingredients, Wafu®'s ginger salad dressing contains no colors or artificial flavors, has no trans fat, is cholesterol-free, is vegan, and is kosher. We've been busy in the kitchen. Buy your favorite WAFU® products now.Tell us about it!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. so I could rate this recipe. If I could give it more than 5 stars...

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. Wow this was great! A lot better than we've had at an Japanese restaurant. Thank you so much :-)Ginger Salad Dressing RecipeSalad Dressing Recipes HealthyGinger Salad DressingsSalads Dressings SaucesSauces DressingCopycat DressingHomemade DressingsGinger Salad Dressing HibachiDressing BenihanaForwardHere is an AMAZING copycat recipe for Benihana (or House of Kobe) or any great Japanese Teppanyaki style steakhouse GINGER SALAD DRESSING. Find our products in the refrigerated produce section of fine grocers across the U.S. We create our dressings and sauces using only the best fresh ingredients and special seasoning blends resulting in our unique and exotic flavors.

Our success comes from our dedication to providing the highest quality products available. 4711 Ashford Dunwoody Road, Atlanta Q: My family loves the ginger dressing at Taki [Japanese Steakhouse]. Is it possible for you to get the recipe so we can make it at home? — Wendy Harris, Kennesaw A: Steve Sharples, general manager of the Taki Japanese Steakhouse in Perimeter Village shared their recipe for a gluten-free salad dressing that he says works just as well as a dipping sauce. At the restaurant, they serve the dressing on their garden salad of greens, tomato, cucumber, red onions, mushrooms and croutons. Sharples suggests trying a creamy variation by adding gluten-free mayonnaise. Testers agreed the dressing would be delicious on grilled vegetables, fish or chicken as well. And it makes a terrific marinade for grilled chicken. Taki Japanese Steakhouse’s Ginger Dressing 1 tablespoon white sesame seeds 1/4 cup gluten-free soy sauce 1 stalk celery, roughly chopped (about 1/2 cup)

1/4 large white onion, roughly chopped (about 1/4 cup) 1 large knuckle fresh ginger, peeled and roughly chopped (about 1/4 cup) 1/4 teaspoon coarsely ground black pepper 1/4 teaspoon kosher salt or sea salt In a dry skillet over medium heat, warm sesame seeds until they become fragrant and begin to turn brown and pop in the skillet. Remove from heat and allow to cool. In the jar of a blender, combine oil, lemon juice, soy sauce, ketchup, celery, onion, ginger and vinegar. sushi order online calgaryProcess until mixture forms a smooth puree. how much sushi does 1 cup of rice makeAdd salt and pepper and taste for seasoning. delivery sushi ottawa reviewsStore dressing in refrigerator for up to two weeks. sushi delivery toronto west

Makes: 1 1/4 cups Per 1-tablespoon serving: 39 calories (percent of calories from fat, 70), 1 gram protein, 2 grams carbohydrates, 1 gram fiber, 3 grams fat (trace saturated fat), no cholesterol, 251 milligrams sodium.I’ve had a lot a friends request a recipe on Japanese ginger dressing with the “authentic restaurant taste”. But most restaurants will add or subtract ingredients to fit their needs or stand out from the rest. So after several sessions of experimentation, here’s my rendition. Please note that this recipe uses carrots, peanut oil and celery. I have found that these ingredients really help fill out the dressing and help give it a fresh, crisp taste. For this tutorial, you will need: The measurements of this recipe makes 2.5 cups of dressing. We will be using a blender (or a food processor, if you have one) to make our Japanese ginger dressing. Before adding any of the listed ingredients above, be sure to wash, peel, and chop the ingredients into smaller pieces- this will help with measuring the right amounts of each ingredient.

** Peeling ginger can become a real a hassle. Certain pieces my have multiple limbs coming off of the main root. Often times in sushi bars, we use butter knives to peel fresh ginger. Take a butter knife and scrape the edge of the knife along the surface of the ginger. The skin/peel is so easy to remove, you could technically take it off with your fingernail. However using a small utensil will help speed up the process and prevent removing too much of the ginger root. Once you have your vegetables washed, peeled, and chopped- it’s time to dice the onion and ginger. You might be wondering, “Why are we going through so much effort to mince the vegetables when they will inevitably be thrown into a blender?” Well, my friend, the answer is because we need to measure these two ingredients by the cup- so the smaller the pieces, the more accurate you will be to this recipe! Please note that you do not need to dice the carrot, celery, or the the tomato. If you’re using a fresh clove of garlic, that will need to be minced.

Here’s a cool article on the difference between Chopping, Dicing, and Mincing. Once your vegetables have been chopped, diced, or minced, you’re ready to measure and toss them into the blender. As a general rule of thumb, I like to toss my larger ingredients in first, followed by dry spices, and then finally the liquid components. This helps make sure that you don’t have large chunks of vegetables, the dry spices are well mixed in, and the liquid components don’t settle on the bottom. Set the blender to “Liquid” mode and blend on. You want to make sure that everything is consistent and there are no large chunks present. After you turn off the blender, you should have a nice orange/tan dressing with a bit of carrot and celery pulp. As a disclaimer, the smell will be relatively intense after you open the lit for the first time. I recommend pouring your dressing into a squeeze bottle and letting it marinate in the refrigerator for a few hours before serving/consuming.

It lets all of the flavors mix and become more subtle. Once you’re ready to serve your new, home made Japanese ginger dressing, shake the bottle up and squeeze it over your favorite salad or marinated your next chicken breast with it! Several of my friends are talented cooks or sushi chefs and they have recommended experimenting with the Japanese ginger dressing recipe! Here are a few fun varieties you can try: Savory Ginger Dressing – try adding a cup (or more, depending on taste) of heavy mayonnaise or miracle whip to the original recipe for a thicker dipping sauce to accompany a vegetable plate! Spicy Ginger Dressing – make a watered down wasabi paste and add it to the mix. Be careful not to use too much wasabi powder, as it may overcompensate the rest of the flavor. Peanut Ginger Dressing – Can’t decide on whether to have peanut sauce or ginger dressing? Try adding 1/2 cup of your favorite peanut sauce or add 1 cup of roasted peanuts to the blender.