Description
This famous Benihana ginger salad dressing may be made at home and is served at Benihana and other Japanese steakhouses. It’s a light, creamy, and refreshing salad dressing with a powerful ginger flavor!
Ingredients
- ½ cup peanut oil
- ½ cup onion (chopped)
- ¼ cup rice wine vinegar
- ¼ cup water
- 2 tablespoon ginger (chopped fresh ginger)
- 2 tablespoon celery (chopped)
- 2 tablespoon soy sauce
- 1 tablespoon ketchup
- 2 teaspoon sugar
- 2 teaspoon lemon juice
- each, salt & pepper (to taste)
Instructions
- Add all ingredients to a blender or food processor and blend until smooth, about 45 seconds to 1 minute.
- Refrigerate for at least an hour before serving and keep stored in an airtight container.
Notes
*The flavors blend better after they’ve been refrigerated, and the dressing tastes best the second and third days after it’s been made.
**Store in an airtight container and keep refrigerated. The dressing can be stored in the refrigerator for up to one week.
*The original recipe called for tomato paste, but with such a small amount, it’s much quicker to use ketchup than of opening a can of tomato paste. Although the difference is insignificant, this serves as formal documentation of my changes to the original Benihana recipe.
- Category: salad dressing
- Cuisine: Japanese
Nutrition
- Serving Size: 6
- Calories: 181kcal
- Sugar: 3g
- Sodium: 362mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
Keywords: salad dressing, benihana ginger salad dressing, ginger