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Jun 20, 2007 06:07 AM

Ginger Salad Dressing at Edo on Spadina Road

I had the best one of the best salad dressings I've had ever had last night. It was the ginger salad dressing at Edo in the village. Unbelievably good.

I asked them if they would give up the recipe and they laughed, as I suspected they would, but I thought I would ask anyway.

They offered to sell me some, but a tiny container was $5.95. Not so bad, but I would like to find another source if I can. Has anyone out there had it? Can I get something similar elsewhere?

I would really like to make it myself too. If anyone knows how to make it, please post some info. I think I tasted tahini in there, and maybe miso too.

I have to have more of that stuff. It would be good on anything.

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  1. The chef and owner of Mye Restaurant in Oakville also produces a ginger salad dressing/marinade that is bottled. They sell it at the restaurant (not sure of the price) and apparently it is available in some Loblaws and specialty stores under the label Mye Dressing.

    1. The original Benihana-style dressing recipe is buried somewhere in the CH home-cooking archive under "Japanese ginger dressing." Suggest you do some research.

      9 Replies
      1. re: Kagemusha

        That's what I'm doing. Thought I would try to get some info from C'Hound at the same time as I dig deeper myself. Thanks for the the suggestion.

        1. re: acd123

          There's a facsimile of the Benihana recipe in the CH archive--that's where I found it.

          1. re: Kagemusha

            I found it too. It appears that the ginger dressing at Edo is different from the Benihana recipe, although I haven't made it yet. First, the Edo dressing is thin, smooth, and creamy. It would appear from the Benihana recipe that the dressing is thicker. Second, the dressing is off white, while the Benihana dressing would be darker, maybe an orange colour? Third, I know there is seasame in the Edo dressing, either as tahini or as sesame oil. I don't see that in the Benihana recipe.

            I'll definitely try the Benihana dressing anyway; I'm sure it will be great.

            1. re: acd123

              Don't shrink from tweeking the old-school "orange" recipe. I've dosed it with sesame oil, shichimi, ponzu, wasabi, even some chipotle on occasion. It's just there to experiment with!

              1. re: acd123

                Has anyone tried to replicate the Edo dressing at home?

                1. re: prima

                  No, but I did see it for sale this week at the Bayview/York Mills Nortown.

                  1. re: prima

                    Yes, I tried to reverse engineer the Edo recipe at home and I think it's pretty close. Mine has shallot, ginger and carrot which I grate on a micro-plane and strain out at the end. I use rice wine vinegar, soy sauce, white miso, tahini, a bit of sugar, peanut oil and water to thin. It come out really well and I think it's pretty close to the Edo recipe.

                  2. re: acd123

                    OK, what's happening here is a bit of a mixed metaphor, the creamy off white dressing comes from the traditional Japanese side dish goma-ae which is cooked (usually steamed) vegetable with a sesame sauce (goma-ae can refer to the dish or just the sauce since it literally translates as sesame sauce) a version of this dish using spinach became one of the standards of the westernized Japanese steakhouse ala Benihana. It has no ginger in it usually.

                    The bright orange dressing with ginger is a different thing, usually served on cold salads, it gets the orange colour from pureed carrot. This is a creation of westernized Japanese restaurants with no real source in Japan, I've never seen anything like it in Japan.

                    Finally there is wafu dressing which is a vinaigrette rather than a creamy dressing usually made with rice vinegar and sometimes shoyu and a flavouring that s often ginger and/or whole toasted sesame seeds. Wafu is a word used to refer to western food that has been adapted to Japanese tastes.

                    I suspect that what you're getting at Edo is a mashup of these three in some ways or is either just a straight up goma-ae dressing or one with some added grated ginger. There's a Canadian company called Wafu that makes creamy dressings both in a goma-ae style and the carrot ginger style the you will see in grocery stores, I actually kinda like their version of the goma-ae dressing as a salad dressing.

                    1. re: bytepusher

                      Thanks, bytepusher. I understand that there's some egg and miso, as well as sesame and ginger in the Edo dressing.