LOOKING for: Japanese Restuarant Salad Dressing???

piper101January 23, 2008

Anyone know how to make this? I know it has fresh ginger, but that is all I know and I've tried bottled ones and they just aren't quite right. Every Japanese restaurant I've been to makes this and once I bought some from them in a styrofoam container but that place is to far away. I just couldn't bring myself to ask them how they made it.

This site has been such a help when other searching around has been ho-hum..Thank you all for ALL the contributions people make one this board. I for one, really enjoy it. :), Nicole

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Perhaps you could describe it a bit more... Is it creamy or a vinaigrette? I've only had the creamy kind at Japanese restaurants, but I know there are plenty of Asian inspired vinegar-based dressings out there. Also, is it smooth or are there bits of finely minced "stuff" in there? Possibly shallots, garlic, ginger, sesame seeds, etc? And what was the color -- golden, reddish, whitish, etc.?

This info might help the others on this forum come up with better suggestions for you.

    Bookmark   January 23, 2008 at 2:11PM
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Here's one.

Here is a link that might be useful: Japanese dressing

    Bookmark   January 23, 2008 at 3:55PM
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Here's another, similar one.

Here is a link that might be useful: Restaurant dressing

    Bookmark   January 23, 2008 at 4:01PM
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The second one of Ginger's looks right. It is an apricot/orange colored dressing that is not creamy. Thx.

    Bookmark   January 23, 2008 at 7:00PM
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I have made the first one that Ginger posted for years. It tastes like the dressing that used to be served in the Benihana chain of Japanese steakhouses.

    Bookmark   January 23, 2008 at 10:56PM
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Regarding the Makoto-style Japanese dressing...how much of the fresh ginger would be needed? Maybe a teaspoon of minced ginger?? Both recipes sound good. Ann

    Bookmark   January 24, 2008 at 1:11AM
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I'd probably use a little more but I like that flavor.

    Bookmark   January 24, 2008 at 4:46AM
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I love that Japanese style of salad dressing - thanks for the recipes. Off the salad subject, but you made me think of this recipe which I've made and its really good.


Posted by Linda_inTennessee (My Page) on Wed, Nov 3, 04 at 13:55
I finally found a shrimp sauce that is very close in taste to the sauces at Japanese Steak Houses. We just pour it over our shrimp, veggies and rice and have a great dinner. I did find that it was a bit thick when I first made it, so I carefully added a bit of water to thin it up and it was still very good.

1 cup Hellmann's mayonnaise
3 teaspoons paprika
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon water
1/2 teaspoon garlic powder
1/4 teaspoon powdered ginger

1. Start with the 1 cup mayo and then whisk in the ingredients in order of listing - taste before adding salt and adjust any seasonings.
2. You should not be able to taste any one ingredient.

    Bookmark   January 24, 2008 at 10:45AM
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Well, I MADE IT LAST NIGHT - Here is what happened. 1st/2nd one of listed were almost identical,,made 2nd one and doubled it since I was going to the effort.

First off, I had read one of the reviews on one of them and said,,keep adding sugar etc. Well, I had the sesame oil, the rice wine vinegar etc. I made it exactly as described and it came out really dark brown. I had to end up adding and I counted 17 tsp. of sugar!!! I know, how is that possible, but it was needed. It tasted good but it wasn't it. Tasted like many I had in bottles. The ones I've always had at J. Restaurants is light orange with more pulp (I think), a more delicate,lighter flavor and not brown, that is for sure.

What do you think? I didn't read the other posts, I just had to put this down to see if anyone had suggestions. Thank you and we'll try again.

    Bookmark   January 24, 2008 at 11:48AM
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Oh, I used about 1 inch of fresh, peeled Ginger then added the 2nd inch (for doubling the recipe). I didn't know how much to put in either. The heaviness or over powering part was the soy sauce (I think) and I used light soy sauce. Maybe I should just go into my local take out place and catch them at a time when someone can understand me and ask them. The Doubled batch made 2 cups by the way. I did add a little veg. oil (maybe couple tsp) to try and 'water it down', but it wasn't much help.

    Bookmark   January 24, 2008 at 11:53AM
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Did you try the first dressing that ginger st. thomas posted yet? When I did a search, that one came up most often and had an orangy color when a pic was posted. I also found another one that was posted a lot.

House Ginger Salad Dressing

A Japanese style salad dressing at Teppan-yaki restaurants.
Mix following ingredients and keep it in a refrigerator.

12 T. Vegetable Oil *
6 T. White rice Vinegar
5 T. White Miso (soy bean paste)
4 T. Grated raw onion (with juice)
2 T. Grated raw carrot
1 tsp. Sugar
2 T. Juice from grated ginger

* Light oil such as corn, cotton, sunflower, etc.
You may adjust the amount of miso, vinegar, or ginger juice to fit to your taste.
Dash with lemon or lime juice will make a difference in the flavor.

    Bookmark   January 24, 2008 at 11:54PM
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Blizlady - Thx! I'm going to try this one next. Maybe it's the carrot that gives that color,,,,?? Ginger Juice but not the actual grated ginger? hmm. Thank you.

    Bookmark   January 25, 2008 at 12:37PM
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I love ginger dressing, too. In fact, I just packed tomorrow's lunch, which is going be an Asian chicken salad with this dressing.

I found this recipe on AllRecipes (I'll put the link below), but I tweaked it, as others did. The carrots do give it a nice orange color. Here's how I made it the last time, but I'll probably continue to experiment with it.

Asian Ginger Dressing

3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1/3 cup peanut oil
1/3 cup toasted sesame oil
1/3 cup rice vinegar
1/4 cup soy sauce
1 tablespoons honey
2 tablespoons pureed carrot

I put everything in the blender.

Here is a link that might be useful: AllRecipes Asian Ginger Dressing

    Bookmark   January 27, 2008 at 9:52PM
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There's this restaurant which serves shredded cabbage salad with spicy ika (squid.)The dressing on the salad is slightly creamy but very light. I hope someone can help me out on the recipe for this. Thank you so much.

    Bookmark   May 16, 2009 at 9:05PM
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GINGIS IN Columbus Ohio has the best soup and ginger salad dressing I would like the reciept for both I WAS TOLD It was in the Columbus Dispatch paper but I could not find it

    Bookmark   March 11, 2011 at 11:07PM
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There is a salad dressing I just finished called Teresa's
and I thought it was very good.
the ingredients are soybean oil, distilled vinegar,soy sauce
ginger,carrot,garlic,onion,sugar, and tomato paste.

    Bookmark   April 3, 2011 at 7:11PM
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I know EXACTLY what Piper101 is looking for, because I've been looking for the same thing, and have yet to locate a specific recipe that is even close to this one that I've been longing to find. I did ask the sushi restaurant once what was in it and they said something about ground fresh ginger and sesame seeds, honey and......????

Anyway, this is a thin dressing much like milk, but slightly thicker, and is close to a white-creamy-light beigecolor, and it clearly has ground ginger in it. ANY IDEAS??? :)

    Bookmark   June 3, 2011 at 1:08PM
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Musical, sounds similar to the one I've been searching for too. I made Blizlady's recipe today. It was good, but it's not even close to what I remember.

Next attempt I'll try it with white miso, rice vinegar, grated ginger, carrots, brown sugar, and maybe a touch of sesame oil.

    Bookmark   July 8, 2012 at 4:25PM
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Japanese Steakhouse Ginger Salad Dressing

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper


Combine all ingredients in a blender.
Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
This recipe yields 1 3/4 cups.

    Bookmark   July 9, 2012 at 3:12PM
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