This popular Benihana ginger salad dressing featured at Benihana and other Japanese steakhouses is super easy to make at home. It's a delightfully light, creamy, refreshing salad dressing with a robust fresh ginger taste.
Add all ingredients ½ cup peanut oil, ½ cup onion, ¼ cup rice wine vinegar, ¼ cup water, 2 tablespoon fresh ginger, 2 tablespoon celery, 2 tablespoon soy sauce, 1 tablespoon ketchup, 2 teaspoon sugar, 2 teaspoon lemon juice, and 1 pinch each, salt & pepper to a blender or food processor.
½ cup peanut oil, ½ cup onion, ¼ cup rice wine vinegar, ¼ cup water, 2 tablespoon fresh ginger, 2 tablespoon celery, 2 tablespoon soy sauce, 1 tablespoon ketchup, 2 teaspoon sugar, 2 teaspoon lemon juice, 1 pinch each, salt & pepper
Blend until smooth, about 45 seconds to 1 minute.
Refrigerate for at least an hour before serving to allow the flavors to meld.
Drizzle over your salad to serve.
Notes
Ketchup or tomato sauce. Note that the original recipe calls for tomato paste. In such a small quantity, it is much easier to use ketchup, or a tube of tomato paste, rather than open a can of tomato paste. The difference is negligible if you opt for the sweeter ketchup, but this officially notes my modification to the original recipe from Benihana.
Chill for the best flavor. The flavors combine better after refrigerating, and the dressing is best on the second and third days after being mixed.
To store. Keep refrigerated and stored in an airtight container. The dressing stores well when refrigerated for up to one week.