Japanese Restaurant Style Salad Dressing Recipe

Minced onion: Adds a sharp, savory flavor to the dressing.

Peanut oil: Provides a mild, smooth base for the dressing.

Rice wine vinegar: Offers a tangy, slightly sweet flavor.

Water: Helps to thin the dressing to the desired consistency.

Minced fresh ginger root: Adds a warm, spicy note.

Minced celery: Contributes a fresh, crisp taste.

Ketchup: Brings a subtle sweetness and rich color.

Soy sauce: Adds a salty, umami depth.

White sugar: Balances the acidity with a touch of sweetness.

Lemon juice: Provides a bright, citrusy tang.

Minced garlic: Adds a robust, aromatic flavor.

Salt: Enhances all the other flavors.

Ground black pepper: Adds a hint of heat and complexity.

To achieve a smoother texture for this dressing, ensure that the onion, ginger root, celery, and garlic are finely minced before blending. This will help the ingredients incorporate more evenly and result in a more cohesive flavor profile. Additionally, using a high-speed blender can further emulsify the peanut oil and rice wine vinegar, creating a creamier consistency.

• minced onion - Substitute with shallots: Shallots provide a similar flavor profile but are slightly milder and sweeter.

• peanut oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the Asian-inspired dressing.

• rice wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can mimic the tanginess of rice wine vinegar.

• minced fresh ginger root - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar spicy warmth.

• minced celery - Substitute with fennel: Fennel has a similar crunchy texture and a slightly sweet, anise-like flavor.

• ketchup - Substitute with tomato paste: Tomato paste can be thinned with a bit of vinegar and sugar to mimic the tangy sweetness of ketchup.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• white sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a natural sweetener.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in smaller quantities to provide a similar garlicky flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral flavor.

• ground black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Ensure the salad dressing is completely cool before storing. This helps maintain its flavor and consistency.
• Pour the dressing into an airtight container or a glass jar with a tight-fitting lid. This prevents any unwanted odors from seeping in and keeps the dressing fresh.
• Store the container in the refrigerator. The Japanese restaurant style salad dressing can be kept in the fridge for up to one week.
• If you wish to freeze the dressing, pour it into a freezer-safe container, leaving some space at the top to allow for expansion.
• Label the container with the date of preparation. This helps you keep track of its freshness.
• When ready to use, thaw the dressing in the refrigerator overnight. Avoid thawing at room temperature to prevent any risk of spoilage.
• Before serving, give the dressing a good shake or stir to recombine any separated ingredients.
• For best results, use the dressing within three months if frozen. This ensures the minced onion, peanut oil, and other ingredients retain their optimal flavor and texture.

• Pour the Japanese Restaurant Style Salad Dressing into a small saucepan.
• Heat over low to medium heat, stirring occasionally to ensure even warming.
• If the dressing thickens too much, add a splash of water or rice wine vinegar to thin it out.
• Alternatively, transfer the dressing to a microwave-safe bowl.
• Cover the bowl with a microwave-safe lid or plate to prevent splatters.
• Microwave on medium power for 15-30 seconds, stirring halfway through to ensure even heating.
• Taste and adjust seasoning if necessary, adding a pinch of salt or a dash of soy sauce if needed.
• Serve immediately over your favorite salad or vegetables.

• Blender: Use this to combine all the ingredients and blend them until smooth.

• Measuring cups: Essential for accurately measuring the peanut oil, rice wine vinegar, and minced onion.

• Measuring spoons: Necessary for measuring smaller quantities like soy sauce, sugar, lemon juice, and salt.

• Knife: Required for mincing the onion, ginger root, celery, and garlic.

• Cutting board: Provides a safe surface for chopping and mincing the vegetables and aromatics.

• Refrigerator: Chill the dressing for at least 1 hour before serving to allow the flavors to meld.

• Mixing bowl: Useful for gathering and holding all the ingredients before transferring them to the blender.

• Spatula: Handy for scraping down the sides of the blender to ensure all ingredients are well incorporated.

Pre-mince ingredients: Mince the onion, ginger root, celery, and garlic ahead of time and store them in airtight containers.

Use a food processor: Instead of manually mincing, use a food processor to quickly chop the onion, ginger root, celery, and garlic.

Batch preparation: Make a larger batch of the dressing and store it in the refrigerator for up to a week.

Pre-measure liquids: Measure out the peanut oil, rice wine vinegar, water, ketchup, soy sauce, and lemon juice in advance.

Chill efficiently: Use an ice bath to quickly chill the dressing if you're short on time.