Reviewed: Jan. 11, 2010

I will give this four stars, even though this didn't come out well for me. This recipe calls for too much olive oil, but the other ingredients taste identical to the delicious Japanese steakhouse dressing. Next time I will only use 1/2- 2/3 cup olive oil.

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Reviewer:

Erika

Reviewed: Jan. 9, 2010

This recipe is fantastic! I used a mixture of sesame oil and olive oil and the ginger gave a zing to the whole taste. I left out the mustard though, as I didn't have any. I will use this recipe in future instead of store bought.

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Reviewer:

jenny_d

Cooking Level: Beginning

Reviewed: Dec. 26, 2009

Soo good, soo good, little extra sesame oil and some wasabi too, WOW! :D

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Reviewer:

EyesDeLaSea

Reviewed: Dec. 17, 2009

This was okay. I didn't hate it, but I expected it to be much more gingery - the oil seemed to thin it out too much for my taste.

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Reviewer:

Rachel

Cooking Level: Beginning

Reviewed: Nov. 7, 2009

Have made this dressing several times for large crowds - always a hit!

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Reviewer:

Melinda Wright

Cooking Level: Intermediate

Reviewed: Oct. 3, 2009

I made this without dijon, added some sesame oil and used far less olive oil. It was great!

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Reviewer:

marshamallow kisses

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Inabe, Mie, Japan

Reviewed: Oct. 2, 2009

This dressing was wonderful. I had to make a few changes because I didn't have honey or dijon mustard and it was great. Thank you!

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Reviewer:

ashleyhespell

Cooking Level: Intermediate

Home Town: Circleville, Ohio, USA

Living In: Lockport, Illinois, USA

Reviewed: Aug. 28, 2009

I make this salad dressing all the time for my family and everybody loves it.it is one of my best recipes for salad dressing

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Reviewer:

Lauren

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

Reviewed: Jul. 31, 2009

It tasted very much like that which is served in Japanese restaurants. The only thing I would do differently is reduce the amount of oil. Otherwise, fantastic!

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Reviewer:

saxidavis89

Reviewed: Jul. 23, 2009

Pretty spot on compared to the dressings served at sushi places near me. I reduced the olive oil significantly (only used about 1/4 c.) and added 1T sesame oil. I also omitted the honey and added 2T rice wine vinegar. I grated the ginger and then threw everything into my blender. It was great and I'll definitely make it again.

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