Japanese Restaurant Style Salad Dressing Recipe

Onion: Adds a sharp and slightly sweet flavor to the dressing.

Peanut oil: Provides a rich, nutty base for the dressing.

Rice wine vinegar: Offers a tangy and slightly sweet acidity.

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

Fresh ginger root: Adds a spicy and aromatic kick.

Celery: Contributes a fresh, crisp flavor.

Ketchup: Brings a touch of sweetness and color.

Soy sauce (gluten-free): Adds umami and saltiness.

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

Lemon juice: Provides a fresh, citrusy brightness.

Garlic: Adds a robust, savory depth.

Salt: Enhances all the flavors.

Ground black pepper: Adds a mild heat and complexity.

When mincing onion, ginger root, celery, and garlic, ensure they are finely chopped to achieve a smoother texture in the dressing. Using a food processor can save time and effort, but be careful not to over-process, as this can turn the ingredients into a paste rather than a fine mince.

• Minced onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can complement the other ingredients in the dressing.

• Peanut oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative to peanut oil.

• Rice wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a slightly fruity undertone to the dressing.

• Water - Substitute with vegetable broth: Vegetable broth can add an extra layer of flavor to the dressing without altering its consistency.

• Minced fresh ginger root - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar spicy and aromatic flavor.

• Minced celery - Substitute with fennel: Fennel has a similar crunchy texture and a slightly sweet, anise-like flavor that can enhance the dressing.

• Ketchup - Substitute with tomato paste: Tomato paste can provide a rich tomato flavor without the added sugars and preservatives found in ketchup.

• Soy sauce (gluten-free) - Substitute with tamari: Tamari is a gluten-free soy sauce with a similar umami flavor, making it an excellent alternative.

• White sugar - Substitute with honey: Honey can add a natural sweetness and a slight floral note to the dressing.

• Lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can provide a fresh, tangy flavor to the dressing.

• 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 provide a cleaner, more nuanced salty flavor compared to regular table salt.

• Ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can blend more seamlessly into the dressing without altering its appearance.

• To store the Japanese Restaurant Style Salad Dressing, pour it into an airtight container or a glass jar with a tight-fitting lid. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The dressing can be stored in the fridge for up to one week. Make sure to give it a good shake or stir before each use, as the ingredients may separate over time.
• For longer storage, consider freezing the dressing. Pour the dressing into a freezer-safe container, leaving some space at the top to allow for expansion as it freezes.
• Label the container with the date of preparation to keep track of its freshness. The dressing can be frozen for up to three months.
• When ready to use, thaw the dressing in the refrigerator overnight. Once thawed, give it a good shake or stir to recombine the ingredients.
• If you notice any changes in the texture or smell after thawing, it's best to discard the dressing and make a fresh batch.
• For convenience, you can also freeze the dressing in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This allows you to thaw only the amount you need, reducing waste and ensuring the dressing stays fresh.

• Pour the Japanese Restaurant Style Salad Dressing into a small saucepan.
• Heat over low heat, stirring occasionally, until warmed through. Be careful not to overheat as it may alter the flavor.
• Alternatively, place the dressing in a microwave-safe bowl.
• Cover the bowl with a microwave-safe lid or plate to prevent splatters.
• Microwave on medium power for 15-20 seconds, then stir.
• Continue microwaving in 10-second intervals, stirring in between, until the dressing is warmed to your liking.
• If you prefer a more even heat distribution, you can use a double boiler. Fill a pot with a couple of inches of water and bring it to a simmer.
• Place a heatproof bowl with the dressing over the simmering water, ensuring the bottom of the bowl does not touch the water.
• Stir occasionally until the dressing is warmed through.
• Once reheated, drizzle over your favorite salad or use as a dip for 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 out the soy sauce, sugar, lemon juice, and other smaller quantities of ingredients.

• Cutting board: Provides a stable surface for mincing the onion, ginger root, celery, and garlic.

• Chef's knife: Ideal for finely mincing the onion, ginger root, celery, and garlic.

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

• Storage container: If not serving immediately, use this to refrigerate the dressing.

Pre-mince ingredients: Mince the onion, ginger root, celery, and garlic in advance 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.

Measure ahead: Measure out the peanut oil, rice wine vinegar, ketchup, soy sauce, sugar, lemon juice, salt, and pepper before starting.

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