Japanese Ginger Dressing (Print Version)
# Ingredients:
→ Fresh Vegetables
01 -
1 medium piece fresh ginger (about 1.6 oz), peeled
02 -
4 medium carrots (roughly 7.3 oz), peeled
03 -
1 medium onion (about 3.6 oz), peeled
→ Liquid Ingredients
04 -
1/2 cup rice vinegar
05 -
1/2 cup vegetable oil (or peanut oil, or avocado oil)
→ Seasonings
06 -
3 tablespoons soy sauce
07 -
1 tablespoon granulated sugar
# Instructions:
01 -
Start by peeling the onions, ginger, and carrots. Here's a pro tip: use a spoon to peel the ginger - it's much easier than using a knife! Once everything is peeled, roughly chop all the vegetables into smaller pieces so they blend more easily.
02 -
Add all your prepped vegetables along with the rice vinegar, oil, soy sauce, and sugar into your food processor or blender. Blend everything until you get a completely smooth consistency with no chunks remaining.
03 -
Give your dressing a taste test and adjust the flavors as needed. Want it more tangy? Add extra vinegar. Need more umami? Pour in a bit more soy sauce. Craving sweetness? A touch more sugar will do the trick.
04 -
Your restaurant-style ginger dressing is ready to use! For the best flavor experience, let it chill in the fridge for at least an hour or two before serving - it tastes even better the next day.
# Notes:
01 -
This recipe creates about 2 cups of delicious dressing that tastes just like what you'd get at your favorite Japanese restaurant.
02 -
If your dressing turns out too thick for your liking, simply add a little water to thin it out to your preferred consistency.
03 -
Always give the dressing a good shake or whisk before using, as the ingredients may separate while sitting in the fridge.
04 -
The flavors really develop and meld together beautifully after chilling, so patience pays off with this recipe!