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Need Japanese Ginger Salad Dressing Recipe

  • t
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Hounders,

I'd love to get a Japanese Ginger Salad Dressing Recipe. We are making sushi and would love to have an authentic salad dressing to accompany the sushi.

Suggestions always appreciated, but I have trouble with some of the "authentic" Asian ingredients because they can be very difficult to find kosher.

Thanks!

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  1. Here's a link to a tried and true Japanese-style salad dressing that you should be able to make with kosher certified products. It tastes like it has miso in it, but it doesn't. No ginger either, but sounds ripe for experimentation.

    Link: http://www.chowhound.com/topics/show/...

    1. I like the "Top Secret Recipes" version of Benihana salad dressing. If you google that you should find it. Wonderful, intense ginger flavor - you probably have most of the ingredients in your pantry.

      1. The secret ingredient in the orangish ginger salad dressing found in many American sushi bars is... catsup/ketchup.

        1. Not a recipe, but if you can find a brand of salad dressing called "Jo's", you should try it. There are a few different flavors. I like the ginger one the best, and the sesame one is good too. Don't have any idea if they're kosher, however.

          1 Reply
          1. re: valerie

            Here'a link that will show you what the flavors are. Unfortunately, the website doesn't have too much information.

            Link: http://magicbean.krad.com/store/

          2. Please try the link below for Miso Vinaigrette...has fresh ginger in it and tastes very much like Benihana's (from what I remember!)...or at least, like our local Japanese steakhouse here in Naples, FL...I made this on Friday night for our salad to go with Epi's Halibut with Sambal Vinaigrette and Wasabi Cream Sauce...our son said the dressing was truly outstanding. The Miso Vinaigrette comes out a little thick...you can easily thin it with a little water or extra lemon juice...very easy to whisk together and definitely better if left in fridge a bit so the flavors can meld.

            Link: http://www.epicurious.com/recipes/rec...