With this cranberry and citrus iced tea, you can stay cool while the temperature rises.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 14 |
| Yield: | 1 3/4 cups |
Ingredients
- ½ cup minced onion
- ½ cup peanut oil
- ⅓ cup rice wine vinegar
- 2 tablespoons water
- 2 tablespoons minced fresh ginger root
- 2 tablespoons minced celery
- 2 tablespoons ketchup
- 4 teaspoons soy sauce
- 2 teaspoons white sugar
- 2 teaspoons lemon juice
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Combine minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender. Blend until all ingredients are well-pureed, about 30 seconds.
Reviews
Trick is to add a 2nd spoon of mayonnaise leave the lemon juice out and a extra spoon of water I didn’t use garlic at all and no celery either and add the ginger bit by bit and tasting it till is on your personal taste. Mine was very light on pink color not creamy either watery just perfect to my taste.
Great recipe, just like in the restaurants. Not sure why others are saying not to use peanut oil, it is a key ingredient that keeps it to style with the original. I’m a big believer on adjusting ingredients based on your preferences. Me, I like to add more celery, it just freshens it up. Thanks for sharing
I also used garlic powder onion powder & ground ginger & it was still good…way darker than I thought it would be & was wanting more of the light orange (yum yum sauce) color !
Loved it. Didn’t have celery but still tasted great!
Used Swerve in place of sugar, and didn’t add the salt as I felt the soy sauce was salty enough. Delicious!
I followed some suggestions by adding sesame oil. I also added less of the rice vinegar and added half of an apple.
Way too acidic, nothing, like the real thing. Proportions seem to be wrong
This is thinner than I remember the Benihana dressing I think this mimics but the flavor is quite good. I cut it in half but otherwise made it exactly as presented. I’ll definitely make it again.
It’s nothing like the Japanese steak house dressing I love so much. So I was disappointed. I followed exactly. But it’s still an OK ginger dressing. Just don’t expect it to taste like that Japanese steak house dressing.
I used a full celery stalk and this turned out perfect! Very good!
5 Stars. I LOVE Japanese dressing at restaurants. Now I have it too! Sooooo good. Very easy to make. I double recipe so that I can splurge
Measurements were perfect only I made some substitutions and everybody just loved it. I used avocado oil, regular white vinegar, braggs amino acids instead of soy, monk sugar adding an extra quarter teaspoon, organic ketchup and no salt
I was looking for something like the hibachi place that I’m familiar with. This definitely had the core flavor. The color was darker, either a result of more ketchup or soy sauce. It was also much more acidic and less spicy. I will probably try less ketchup, less vinegar, and a tad more ginger and see how it turns out. Overall it was good though.
It is not to my liking. Too much Soy sauce. Doesn’t taste anything like my Japanese restaurants dressing.
Only had ginger in a white wine vinegar, so needed a bit more sugar, but wow. Good
Tastes just like the Japanese Restaurant dressing
Almost like ShoGun
I left out celery but otherwise followed instructions. Very very good. Have made it 3 times now in 2 weeks.
Actually better than a restaurant!
Actually better than a restaurant!
Well, I followed recipe to the T…however, it tasted nothing like our local Japanese restaurant dressing. It may be good to some m, and I’m not downing the recipe at all, but it’s not for us.