Reviewed: Feb. 25, 2009

Exactly what I was looking for!! Tasted just like the restaurant! Will be using this again!

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kat

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

I've made this twice now and I can't seem to get rid of the bitter aftertaste that it has. The dressing tastes great at first and then this strange bitter flavor takes over. Still trying to correct it because I really like it and want it to work for me.

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LDIERKES

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

I did not put all the vinegar, since too much leaves a funny aftertaste, salt and pepper are not needed, used half a fresh tomato instead of ketchup, a little extra honey/brown sugar, decreased amt of oil, added some sesame oil, threw in some carrots and extra ginger- after the modifications, it taste EXACTLY like that found in restaurants, excellent recipe!

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yogreen

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Reviewed: Feb. 15, 2009

This is a great recipe. I added another teaspoon of sugar to sweeten it up some more and added some carrots for texture.

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jilly

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Reviewed: Feb. 15, 2009

This was fantastic. Tasted exactly like you would get in a Japanese restaurant. There was a lot of prep and ingredients but it wasn't that bad with a chopper and since you are putting it in a blender it didn't have to be precise. I will be making this again.

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mom2my3angels

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Reviewed: Feb. 4, 2009

Maybe I did something wrong, but I did not care for this salad dressing. Usually I'm a fantastic cook and but this wasn't what I thought it would be at all. I won't be trying it again.

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ewheat

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 28, 2009

This recipe was terrific! The kids poured it over their rice as well!

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dariyeo

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Reviewed: Jan. 26, 2009

very good, but I prefer using a grated or chopped piece of CARROT instead of the celery. This is the way my favorite place makes it.

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CAMPRN

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Reviewed: Jan. 20, 2009

This is a staple in our house. We moved away from our favorite Japanese Steak House and my husband and I decided to try to duplicate their recipes at home. This was a good start! I have tampered with the original recipe for personal preferences, but it is so close to the one we remember! Thank you for submitting this!!!

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Sharon

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Reviewed: Jan. 17, 2009

I was craving the salad dressing from my favorite Japanese steakhouse, and this looked like a match. It was good, but not quite there. I think next time I need to add a little salt, and I could taste the ketchup so maybe that should be decreased just a tad. I think it would lack something if the ketchup was left out completely. It helped my craving, and is a great starter recipe. Thanks.

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HEIDI186

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 1, 2009

I think 1/2 cup onions is far too overpowering. I added some carrots like one person suggested and even incrased the sugar trying to tweak the onion flavor away. Im now on a mission to get some of this dressing from a real restaurant and compare or even ask them whats really in it.

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realgapeach77

Cooking Level: Intermediate

Living In: Marietta, Georgia, USA

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Reviewed: Nov. 24, 2008

Really nice dressing! I tried it tonight on salmon and it was lovely. I'll redo it for sure and do tweaking on the soya sauce quantity, trying for a bit less while adding a bit more rice vinegar and tomato sauce. Highly recommended.

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JP

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 18, 2008

This was close, but not quiet what I was hoping for. It was lacking something, but can't put my finger on what. Very easy to make, and husband liked it

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thrasher'swife

Cooking Level: Intermediate

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Oct. 10, 2008

This was soooo good and easy to make! I heated it up and poured it over rice and a stir-fry. Hy husband loved it too.

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Carol

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Oct. 8, 2008

OMG!! So good!! I took some advice of others and omitted the salt and water and added more celery (i like mine chunky). After I let it "marinate" in the frig. for a few hours it was wonderful!! Give it a try!

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RHenry

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 19, 2008

This a very one-dimensional dressing as is and the consistency was a little too watery (and this is w/o adding the water). But once I added a few tbls. of sesame oil, tbl. of siracha (hot chili sauce) and a 1/4 cup of mayo, it was much, much better. Poured it over crisp iceberg lettuce, sliced tomatoes and mung beans. Next time I'll add some slice mushrooms to the salad mix. Great accompaniment to any sort of Japanese food, from tempura to grilled flank steak to homemade sushi.

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LADYJANE1

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

Living In: San Francisco, California, USA

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Reviewed: Sep. 7, 2008

This was very close to the salad dressing we used to serve in a Japanese restaurant I used to work at. I didn't have peanut oil, but instead used sesame oil. With that exception, I followed the recipe to the T. Very delicious, easy to make and fresh ginger, I think, is the key. Next time I will follow someone else's suggestion of added chopped carrots! My husband absolutely loved it, so I will give it 4 stars!

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ARCELI6

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Aug. 28, 2008

This dressing was just like the dressing at our favorite Japanere Restaurant!!! Will def. make this again :-)

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MMZEHER

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 13, 2008

wow, I was really impressed. I've always enjoyed the dressing at my local Japanese restaurants but never attemped to copy it....this came really close! Thanks

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