Japanese salad dressings
- Thi N. Feb 5, 2002 07:28 PM
Over and over again, I have fantastic salad dressings at Japanese restaurants. Some seem spiked with a bit of miso paste, others are very sesame-based. All fantastic.
How to make at home? Are there good brands one can buy at a Japanese market?
re: Melanie Wong
I do the same thing. Never kept it my desk, but I did have a bottle I'd take with me to the dorm dining hall in college for salads and veggies. And we eat cucumber slices in seasoned rice vinegar all the time with Asian-ish meals. I also splash rice vinegar on a dish of bok choy, cover with plastic wrap, and steam for a few minutes in the microwave.
What about the orange-colored ginger dressing that sort of solidifies on top of the greens. I love that dressing! Anyone have a recipe?
Here are recipes for some favorite Japanese steakhouse (like Benihana) sauces and dressings:
Japanese Steakhouse Ginger Dipping Sauce
1/4 cup chopped onion
1 small piece ginger root
1/2 cup soy sauce
1/4 cup rice wine vinegar
Combine all ingredients in blender and process until smooth.
This recipe yields about 1 cup of sauce.
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 freshly-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.
Japanese Steakhouse Mustard Sauce
1 tablespoon sesame seeds, toasted, crushed
3 tablespoons dry mustard
2 tablespoons hot water
3/4 cup soy sauce
1/4 garlic clove, crushed
3 tablespoons heavy cream, whipped
Preheat oven to 350 degrees. Place sesame seeds in flat pan in oven to toast (about 10 to 15 minutes). Mix mustard and water in a small mixing bowl until it forms a paste. Place in blender with sesame seeds, soy sauce and garlic. Blend at high speed for about 1 minute. Remove and stir in whipped cream.
Here are some Miso dressings:
2 tablespoons seasoned rice vinegar
2 tablespoons yellow miso (soybean paste)
1 tablespoon toasted sesame seeds
1 tablespoon vegetable oil
1 tablespoon minced peeled fresh ginger
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard
Combine all ingredients.
3 tablespoons red miso
2 tablespoons boiling water
1/3 cup fresh orange juice
2 tablespoons sugar
3 tablespoons rice vinegar
3 tablespoons canola oil
1 tablespoon reduced-sodium soy sauce
2 (1/4" thick) slices fresh ginger, crushed
1 medium garlic clove, crushed
In small bowl, combine miso and boiling water; stir until smooth. Place in blender or food processor.
Add all remaining ingredients; process until blended. Stir or shake before using.
Wasabi Miso Dressing
1 tablespoon miso paste
1/4 cup sake, or dry white wine
1 teaspoon sugar
3/4 teaspoon wasabi powder
2 cloves garlic, finely minced
1/2 teaspoon finely grated fresh ginger
1/2 cup water
Combine all ingredients.
I use this recipe. It's very easy and I get a lot of compliments on it. It's from Gourmet magazine.
In addition to dressing greens, this is especially good drizzled over sliced avocado.
Can be prepared in 45 minutes or less.
2 tablespoons red miso (fermented bean paste)
2 teaspoons Dijon mustard
1 tablespoon water
1 1/2 tablespoons fresh lemon juice
1/4 cup vegetable oil
1 teaspoon minced peeled fresh gingerroot
1 scallion, minced
In a bowl mash together miso and mustard and whisk in water and lemon juice. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Whisk in gingerroot and scallion.
Makes about 1/2 cup.