This recipe gets four stars only because it does seem to call for quite a bit of personal tweaking based on individual taste. However, the ingredients are just what you need to achieve that special Ginger dressing found in most sushi restaurants.
So, instead of tweaking batch after batch to reach your intended flavor, just keep close and coarsley chop each of the ingredients so they're readily available to toss into your blender as needed. And besides, I'm sure many of you true asian cuisine cooks know how little we ever measure ingredients!! To further explain:
Ginger-(Best fresh from root or even the pickled kind--NOT powdered, it can add a bitter taste and ruin that light salmon color)
Peanut Oil-(NOT olive oil NOR sesame oil. Tried both to frightening results. The peanut oil is key! It's what makes the creamy taste and texture)
Celery-(only fresh, and don't be afraid of adding more--it gives the dressing that fresh, crisp taste)
Onion and Garlic-(NO powdered stuff either, this is where you can add a little bit at a time to your blender it can indeed over power your dressing)
Salt/Soy sauce-Use either, but I prefer Fish sauce as it doesn't ruin the color and since it's saltier it only requires a small amount)
The Ketchup-(I just recommend a bit of fresh tomato--using ketchup can also add a funnyl, stale taste)
The lemon juice & rice wine vinegar-(use the real stuff--it's not that expensive and both are versatile in lots of dishes)
The Pepper & Sugar-(Didn't feel the nee
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This recipe gets four stars only because it does seem to call for quite a bit of personal...