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A glass bottle pours brown salad dressing over chopped iceberg lettuce in a white bowl with a gold rim. Chopsticks lie beside the bowl on a white, tiled surface.
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5 from 1 vote

Japanese Steakhouse Ginger Dressing

This Japanese steakhouse ginger dressing is the classic carrot ginger salad dressing served at hibachi restaurants. It has a balanced savory and slightly sweet flavor with a smooth, pourable texture. Made with simple pantry ingredients, it comes together quickly and works on everything from salads to grilled meats.
Prep Time10 minutes
Total Time10 minutes
Course: Condiments, Salad Dressing
Cuisine: Japanese
Servings: 16 oz
Calories: 49kcal
Author: Kelly Bloom
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Equipment

  • 16 oz Mason Jars, wide mouth

Ingredients

  • 2 inch carrot raw
  • 1 inch ginger fresh ginger, frozen
  • ¼ cup water
  • ¼ cup rice vinegar
  • ¼ tablespoons sugar
  • ¼ cup toasted sesame oil
  • ¼ cup Thousand Island or Catalina salad dressing (store bought or homemade)
  • ¼ cup soy sauce
US Customary - Metric

Instructions

  • Grate the carrot and the ginger and add them to a medium mixing bowl.
    2 inch carrot, 1 inch ginger
    • Keep fresh ginger in the freezer and grate it straight from frozen. It grates easily and won’t go moldy in the refrigerator.
  • Add the water and the rice vinegar to the bowl.
    ¼ cup water, ¼ cup rice vinegar
  • Add the sugar and the toasted sesame oil to the bowl. Stir well so the sugar dissolves.
    ¼ tablespoons sugar, ¼ cup toasted sesame oil
  • Add the thousand island dressing and the soy sauce next, and mix until everything is blended. You can also use a blender.
    ¼ cup Thousand Island, ¼ cup soy sauce
    • If using Catalina dressing instead of Thousand Island, add 2 tablespoons of regular mayonnaise as well.
  • Use immediately, or transfer to a salad dressing bottle or small pitcher for storage.

Notes

  • Use fresh ginger: It makes a big difference in flavor. Frozen works great for grating, but start with fresh.
  • Grate it fine: Smaller pieces blend in better and keep the dressing from feeling chunky.
  • Mix it well: Make sure the oil and liquids are fully combined so it doesn’t separate right away.
  • Taste before chilling: Adjust the soy, sugar, or vinegar while everything is fresh and easy to tweak.
  • Let it rest: A short chill in the refrigerator helps the flavors come together and smooth out.

Nutrition

Calories: 49kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 241mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 0.04mg | Calcium: 2mg | Iron: 0.1mg
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