The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 26, 2007
Delicious! I followed the recipe exactly except for half sesame/half olive oil as suggested by others. But I did NOT omit the water, because I watch what I eat and the water thins out the dressing without sacrificing the taste. I can't believe I've always bought dressing when these ingredients are always in my pantry, thank you!
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Sue

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 6, 2007
Made with less soy as others suggested (I liked it with half, but will try with all next time ...I like soy sauce) ...used blender.....kept fine in fridge (looked a little different once chilled)...but taste was fine. Taste of JAPAN for sure. And there was a comment about too much sweetness ....no way, it was a perfect blend...and each has their own taste buds...so try as written, then make as you desire.
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Photo by Allrecipes

Cooking Level: Expert

Living In: Alexandria, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 1, 2007
Even though I had to make some changes I am giving this dressing 5 stars. My husband and I both agreed that this is a delicious Asian dressing. Instead of olive oil I used peanut oil and sesame oil because that is what I had in my pantry but wow did it give this recipe a big tasty kick. Will make this again!
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Photo by Angela in Germany

Cooking Level: Beginning

Home Town: Georgetown, Illinois, USA
Living In: Borken, Nordrhein-Westfalen, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 31, 2007
i love this dressing! i added toasted sesame seeds,finely chopped gr. pepper and scallions. i took the advice of other cooks and used the food processor to combine the dressing. i also didn't add the water. i used a little lime juice instead.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA
Living In: Le Moule, Pointe-À-Pitre, Guadeloupe

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 25, 2007
This is just marvellous! Not the orange thick kind of dressing I was expecting (Like at my local Japanese restaurant) but it is very delish in its own right. I think there are very few people that would not enjoy this dressing. Its worth checking out, go ahead and make some already! You'll enjoy it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 20, 2007
This is my boyfriend's favorite dressing – he asks for it regularly! I make just a few changes: use 1/2 c olive oil and 1/4 c sesame oil, leave out the water and blend in the food processor. Definately restaurant quality!
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Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 16, 2007
I thought this was pretty good. I added extra honey, vinegar and water because the soy sauce was a little strong for me. I served it warm over green beans, then sprinkled with red pepper flakes and sesame seeds. I'm going to have it cold tomorrow over salad topped with Ginger Steak (from this site).
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Photo by fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 3, 2007
Really liked this. I changed this based on other comments: vinegar (1/4c), soy sauce (1/3c) and olive oil(1/2c), ginger 2 tbsp, 2 tbsp honey and I cut out the water. I also added 1tsp brown sugar to sweeten this some more. Hint: Store the ginger in your freezer, this way you can just grate it into recipes..works great, lasts longer!
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Home Town: Hyderabad, Andhra Pradesh, India
Living In: Minnetonka, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 3, 2007
I followed the recipe as it says, and I agree there's a bit too much soy sauce. Loved the flavor, I'll make it again using about half the soy & it should be perfect. Think I'd like it better with sesame oil, but didn't have any on hand. I'll try that next time, too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 26, 2007
This dressing was so good and easy. Everyone asked for the recipe.
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Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 5, 2007
Excellent flavor. But the olive oil solidifies in the fridge.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: May 18, 2007
I made this without honey,I don't use it. Also didn't add water. Added tsp. suger. I poured it over shredded Napa Cabbage with green onions and let it sit over night it was really good thank you. Topped with toasted sesame seeds.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: May 16, 2007
My husband LOVES this recipe, the kids and I thought it was pretty good as well.
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Photo by Seattle Insomniac

Cooking Level: Expert

Home Town: Yakima, Washington, USA
Living In: Temecula, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: May 1, 2007
awesome thanks
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Cooking Level: Intermediate

Living In: Peterborough, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 23, 2007
This was exactly what I was looking for to use on a cabbage salad. It was quick and easy to put together. Will be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 21, 2007
Delicious! This is the second time I've made this and it's wonderful. I didn't use olive oil this time, as this recipe had flavor enough to override that oil. I used canola. I also added about a tablespoon of sesame oil for flavor. This is definitely a keeper.
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Home Town: Maumee, Ohio, USA
Living In: Mount Vernon, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 26, 2007
I doubled this recipe as is and used it to marinade (overnight)and barbeque chicken thighs (skin and fat removed). I then reduced the marinade on a stove top with a 1/2 cup of brown sugar and used it to based the chicken.. turned out perfect! Will try again with Turkey thighs.. We love dark meat and they grill perfect.Thanks
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Deb

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 1, 2007
I actually used this as a stir fry marinade by cutting down on the oil (used less than 1/4 c.), soy sauce, vinegar, etc. I didn't add any water. Dumped it in the veggies in the wok and WOW! They came out great! Will definately use again, great flavor. Thanks!
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Cooking Level: Expert

Living In: Charlestown, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 22, 2007
This was a great recipe! The flavor comes through better after it's been chilled, so if you're not sure about it when you first make it, try it the next day!!I also put all ingredients in the blender like another reviewer recommended and it comes out great! I pour it on pre shredded cabbage for coleslaw. It's easy, delicious and not your typical salad!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 2, 2006
This was delicious! I used 1/2 c. olive oil 1/4 c. sesame oil and followed some of the others advice. 3 scallions, 2 tbls. fresh lime juice, no water and used 2 tbls. honey and only 1/2 the soy sauce called for...wow! Put it over greens, red cabbage, red bell pepper, chicken and chopped peanuts. Huge flavor!
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