Is this like the ginger dressing at hibachi restaurants?
Yes. This is that classic Japanese American steakhouse style: ginger, onion, carrot, rice vinegar, soy, and a little sweetness. Some restaurants make it smoother or more chunky, so feel free to blend to your preferred texture.
Do I need fresh ginger?
Fresh ginger is the point here. Ground ginger will not give you the same bright heat. In a pinch, you can use jarred ginger, but start smaller and adjust because it can taste more muted and slightly cooked.
Can I make it without a blender?
You can, but it is tougher to get that signature texture. If you have a box grater, grate the onion, ginger, and carrot very finely, then whisk everything together. It will be more rustic and a little punchier.
How do I make it less spicy?
Use less ginger, and blend longer. The finer the ginger gets, the more evenly it reads. You can also add 1 to 2 tablespoons more oil or a teaspoon more sugar to soften the edge.
Why does my dressing taste too sharp?
Raw onion can be loud. Let the dressing sit in the fridge for 30 minutes, then re-taste. If it is still too sharp, add a pinch more sugar or a splash more oil.
Is it gluten free?
It can be. Swap regular soy sauce for tamari or a certified gluten free soy sauce.
Any optional add-ins for a more restaurant vibe?
If you want to play, add 1 teaspoon white miso for extra savory depth, or 1 teaspoon tomato paste (or ketchup) for a little body and color. Blend, taste, and adjust salt and sweetness as needed.
Allergen note?
This dressing contains soy (soy sauce) and sesame (sesame oil). Use coconut aminos in place of soy sauce if needed, and skip sesame oil if sesame is an issue (it will taste different, but still good).
