I love the fresh ginger dressing that comes on top of some lettuce and shredded carrots at the beginning of your meal at sushi bars and Japanese steakhouses.
I don’t get to get out and eat sushi as often as I would like, but I can now at least have the salad because I have put together a recipe for this dressing.
Whitney and I have found a bottle of ginger dressing that tastes like the one at the restaurant. It’s called Makoto. They sell it in the refrigerated dressings in Kroger and it is over $4 for one little tiny jar. Since I can eat the entire jar in one sitting, I refrain from paying that much for it unless Taido is going out of town and I can have it all to myself. But now, there is no need for such selfish behavior. There is enough for everyone!
Now if I could just duplicate the tiger roll at home.
Fresh Ginger Salad Dressing (fills 2 pint-size jars)
1 cup sunflower oil
1/3 cup apple cider vinegar
1/2 cup soy sauce
1 tablespoon sesame oil
10 baby carrots
4 stalks celery
2 large pieces fresh ginger root (about as big as your hand), peeled and cut into chunks
1/2 small red onion
1 bunch scallions
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon tomato paste
1/4 teaspoon cayenne pepper
Place all ingredients in the bowl of a food processor. Pulse until all vegetables are in tiny (grated) pieces. Enjoy on spinach or by the spoonful!