This is a Japanese steakhouse ginger dressing recipe that tastes just like the salad dressing you get at your local hibachi or teppanyaki restaurant.
I’ve been to a lot of Japanese steakhouse restaurants and they all serve orange ginger dressing on their salads. I love ginger dressing!
I can’t even pick a favorite Japanese steakhouse, but some of the more popular restaurants out there across the US are Benihana, Shogun, Hibachi Japan, Sakura, Kobe, Osaka, and Miyako.
Most of them offer a Japanese carrot ginger dressing that tastes very similar, just like my recipe, but there have been a couple that were extra sweet. I did not care for those and this recipe is not that type of recipe if that is the restaurant version you are searching for.
I add no sugar to the dressing because the carrots already lend a little sweetness to it.
Japanese ginger dressing has a little texture to it and is slightly thick. It’s a harmonious combination of fresh vegetables, rice vinegar, and soy sauce.
This flavorful dressing adds a delightful touch to a simple salad with its unique blend of sweet, savory, and tangy flavors.
This recipe uses mostly healthy ingredients. Although soy sauce does have a high sodium content, when used sparingly in smaller amounts, does not have a huge impact.
- Fresh Carrots, diced
- Yellow Onion
- Minced Ginger or Ginger Paste
- Soy Sauce
- Rice Vinegar or Rice Wine Vinegar
- Canola or Vegetable Oil
- Black Pepper, optional
Ginger: While other recipes may be able to swap out minced ginger or ginger paste with ground ginger, this recipe would change drastically. Ground ginger is far less pungent or flavorful compared to fresh ginger or minced ginger sold in a container.
The texture and flavor would be altered significantly so I do not recommend substituting ginger.
Rice Vinegar: Rice vinegar or rice wine vinegar can be used (they’re the same thing), but do not confuse them with rice wine.
Rice wine is a sweet alcoholic drink that can be used in cooking or drinking.
Whereas rice vinegar has a sour flavor much like the distilled white vinegar or apple cider vinegar we use in the US, but the former is less tangy and acidic. Think of it as a mild vinegar as far as vinegar goes.
If you need a substitute for rice wine vinegar I recommend apple cider vinegar or white rice vinegar. They are a bit more pungent so you may not need to add as much to the recipe. I’d add small amounts at a time until the flavor is right.
Soy Sauce: Gluten-free tamari sauce can be used in place of soy sauce. Tamari and soy sauce are both made from soybeans and are very high in sodium, but tamari is a tad thicker and is a great gluten-free option.
Fresh Ginger Root
Fresh ginger root has a variety of health benefits, preparations, and ways to be stored. It gives spicy, vibrant flavors with earthy undertones to recipes.
If you are curious about where to find ginger root, most grocery stores sell it in the produce section. It’s kept in the coolers there.
If your local grocery store does not have any, try an Asian market.
- Anti-Inflammatory Properties: Ginger contains bioactive compounds with anti-inflammatory effects. It may help reduce inflammation and alleviate symptoms of inflammatory conditions.
- Digestive Aid: Ginger has a long history of use as a remedy for digestive issues. It may help reduce nausea, alleviate motion sickness, and ease indigestion.
- Nausea and Morning Sickness: Ginger is known for its anti-nausea properties and is often used to alleviate nausea and vomiting associated with pregnancy (morning sickness) or chemotherapy.
- Pain Relief: Some studies suggest that ginger may help reduce muscle pain and soreness, making it potentially useful for individuals experiencing exercise-induced discomfort.
How Do You Cut Ginger Root
Here are step-by-step options on how to peel and cut fresh ginger root.
Peeling: Use a spoon or a vegetable peeler to gently peel the skin off the ginger. The skin is thin and can be easily removed. Alternatively, you can use a knife to carefully peel it.
For slices: Lay the section flat and make thin, even slices. This is useful when you want ginger to infuse flavor without being too overpowering.
For julienne strips: Cut the slices into thin matchstick-like strips. This is often used for garnishing or stir-frying.
For chopping: Dice the ginger into small pieces if you want it to blend into a dish more uniformly.
Mincing: If your recipe calls for minced ginger, take the sliced or chopped pieces and further chop them into very fine bits. This is common in recipes where you want the ginger flavor to be evenly distributed.
Storing Ginger Root
Whole Ginger Root: If you store whole, unpeeled ginger root in the refrigerator, it can last for 2 to 3 weeks or even longer. Make sure to wrap it in a paper towel and place it in a plastic bag or airtight container to keep it fresh.
Cut or Peeled Ginger: Once ginger is peeled or cut into smaller pieces, its shelf life in the fridge is shorter. Cut or peeled ginger can last for about 1 to 2 weeks when stored in an airtight container with water, and you should change the water every few days.
Frozen Ginger: If you prefer a longer storage option, you can freeze ginger. Frozen ginger can last for several months. Peel and cut the ginger into small pieces or grate it before freezing. Store it in a freezer bag, and it will be ready to use whenever you need it.
How to Make Homemade Ginger Salad Dressing
- Peel and dice carrots, onion, and ginger into small pieces.
- In a high speed blender or food processor, add all of the ingredients. Blend until smooth. Ginger dressing is thick, but should be smooth once it’s well blended.
- Serve over crisp iceberg lettuce or romaine lettuce.
Storing Homemade Ginger Dressing
Store leftover Japanese salad dressing in an airtight container, like a mason jar with a lid for easy pouring, for up to 3 to 5 days.
I don’t recommend freezing this recipe because it is an emulsified oil-based dressing that leads to separation when it’s frozen.
It’s best to make this homemade dressing fresh for each batch needed.
Japanese Ginger Salad Dressing Recipe
- 1 cup Carrots, diced
- ¼ cup Yellow Onion, diced
- 4 tablespoons Minced Ginger
- 3-4 tablespoons Soy Sauce
- 2 tablespoons Rice Vinegar
- 2 tablespoons Water
- 1 tablespoon Canola or Vegetable Oil
- ¼ teaspoon Black Pepper
- In a blender or food processor, add all of the ingredients. Blend until smooth.
- Serve over salad.
As an Amazon Associate, I earn referral fees from products I love and recommend at no extra cost to you.