Reviewed: Sep. 18, 2007

Nothing like any of the Japanese restaurants' ginger dressing I have ever tasted. I have eaten Japanese from coast to coast both in restuarants (whole-in-the wall mom&pops and national chain) and with Japanese friends at home.

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snaps2721

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Reviewed: Jul. 13, 2007

Not bad - I still prefer Benihana's recipe (it can be found all over the Internet).

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cinnybear

Cooking Level: Expert

Home Town: Orinda, California, USA

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Reviewed: Jun. 4, 2007

Used GREEN ONIONS instead of white and although color was changed slightly...flavor was Wonderful...Definitly a keeper!!

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LEE61

Cooking Level: Expert

Home Town: Leominster, Massachusetts, USA

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Reviewed: Apr. 13, 2007

This particular recipe was the closest thing to the recipie I like at my favorite sushi restaurant. Some changes I would make would be to use olive oil instead of the peanut oil. The nutty flavor overpowers the fresh ginger flavor I'm used to. I reduced the vinegar 1/2 cup and then added water to the 1/3 cup line. I added 1 stalk of celery instead of the suggested 2T. I also added and additional tsp. of sugar and omitted the pepper. The dressing at jap. restraunts seem to have alot of texture so I added 1 1/2 carrots in the blender and it came out perfect. It took 3 trys but now I make it for all my family and friends, we LOVE it!

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Christy B

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Reviewed: Mar. 5, 2007

We loved this dressing! My husband said it was better than the dressing we have at our local Japanese place. I made it exactly as directed. It isn't as creamy as the dressing I'm used to but it was very flavorful and very good.

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KPITTS1

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Madison, Alabama, USA

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Reviewed: Feb. 21, 2007

just like the dressing in the japanese restaurant. so good! One down side is that after eating this your breath will smell really bad because of the onions. So my suggestion is that after finished making the dressing, put it in the fridge for a few days then the smell won't be so strong. * I would add less onions though

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Andrew Zo

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Reviewed: Jan. 12, 2007

I liked this dressing; it was really good; it wasn't quite what I was looking for but it had a really good taste to it.

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Gina

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Reviewed: Nov. 27, 2006

This was good, but it wasn't what I was looking for...

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FOODRAT

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: Pleasanton, California, USA

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Reviewed: Jun. 5, 2006

My husband said it was missing something, when I figure it out I'll let y'all know by adding it to the review.

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BaysChick

Cooking Level: Expert

Home Town: Katy, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 7, 2006

Great combination of ingredients for a tangy dressing. I customized this recipe to accomodate my husband's SouthBeach diet (used 3 packets of Splenda instead of the sugar). For my low sodium diet, I eliminated the salt. Because I am not a Ketchup fan, I substituted Chili Sauce. It tasted good, but the consistency was not as thick as I was in the mood for. I wanted something a bit more like Thousand Island Dressing texture. So I added about 3 spoonfuls of Best Foods Mayonaisse. I loved the results. I ended up with a jam jar full of some great dressing which I anticipate will keep in the refrigerator for a few weeks.

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FoodieGal

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 17, 2006

Easy, fast, and tastes just right!

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Ernie

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Reviewed: Feb. 4, 2006

My bf and I are huge Japanese food buffs (he grew up there) & this was not at all like the restaurant versions we've had. I would not use *any* garlic next time.

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Elissa

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Reviewed: Jan. 4, 2006

I've never had this type of salad dressing in a restaurant, so I have nothing to compare it to. Although we're onion lovers, I felt the amount was a bit overpowering, so I cut that way back. I only used one tablespoon of ginger and also cut back on the vinegar. Due to peanut allergies, I used evoo. Again, I've nothing to compare this to, but I thought it was really delicious. Thanks so much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 2, 2005

NICE EASY DRESSING...... USED POWDERED GINGER AND GARLIC SO EASY WILL DO AGAIN AND AGAIN

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ValerieFrancine

Cooking Level: Expert

Living In: Chino Hills, California, USA

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Reviewed: Sep. 25, 2005

This is the best by far. I only put lemon on my salads because I dont care for dressing but I tried this and lemon is history let me tell you. The only thing I did chang, was I did not use as much peanut oil and the rest olive oil. Thanks so much....=)

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lovetoeat

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Reviewed: Aug. 13, 2005

great recipe !! we've had this several times, I usually just use olive or vegetable oil, and it always turns out great !! really good on an asian coleslaw type salad !!

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REMLAP

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

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Reviewed: Jun. 16, 2005

This was ok, It wasn't exactly like the restaurant one I love so much. I have a different one that tastes more like the authentic which is very similar to this. This one just seemed a little too sweet for my taste. I added more ginger and garlic which helped out. Think I will dig out my old one I found online somewhere for the next batch. Thanks though, it is close for those who don't have a keeper.

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COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: Apr. 19, 2005

I haven't a clue how I could have messed this up, but it tasted nothing like the dressing served at our two favorite Japanese Steakhouses. It was entirely too acidic. I used good quality peanut oil and rice wine vinegar, so it wasn't that. If you are looking for something cool and refreshing and a little creamy, this probably isn't the recipe for you.

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GAVAN80

Cooking Level: Expert

Home Town: Hendersonville, Tennessee, USA

Living In: Gallatin, Tennessee, USA

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Reviewed: Mar. 26, 2005

Delicious!!! Used the suggested 1T ketchup, added 1/2 tsp sesame oil, and didn't have minced celery on me. Still delicious...just like the real thing. Will make over and over again!

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LMGASPAR

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Reviewed: Mar. 23, 2005

Pretty tasty! I was quite skeptical, but it turned out good. I'm not a huge fan of rice wine vinegar, so I used a little less and added a little more lemon juice.

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MISTERCHILL

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Famous Japanese Restaurant-Style Salad Dressing

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