Saturday, August 18, 2012

Ginger Salad Dressing ala Japanese Steakhouses

I know that they are so 1980s but we like eating at the teppanyaki steakhouses.   The sizzle when the meat hits the grill, the smell of fried rice cooking, the blur of chefs' antics, and even the pandering jokes makes a fun experience.  You just have to embrace the cheesiness and ignore the lack of authenticity.   

One of the standard courses is the salad with ginger dressing.  As far as salads go, it is rather plain.  Just a little ordinary iceburg lettuce, shredded carrot, and dressing.  But oh that dressing.  It is fragrant and eye wateringly pungent.  

This week we did teppanyaki style steak and veggies using our electric skillet.

I didn't flip an egg on a spatula or crack any lame jokes.  I didn't make a flaming volcano.  But I did make the mandatory salad.

ginger salad dressing japanese steakhouse, ginger salad dressing teppanyaki

Teppanyaki Style Ginger Salad Dressing
Makes 2 1/2 cups

  • 3/4 cup onion diced
  • 1/4 cup diced carrot
  • 1 Tbsp ginger, diced and peeled
  • 2 tsp lemon juice
  • 2 tsp ketchup
  • 1/2 cup soy sauce
  • 1/2 cup rice wine vinegar
  • 1/2 cup oil
  1. Mix all ingredients except oil in a blender and liquify until it is a smooth consistency.
  2. Slowly add the oil, while blending.
  • To serve, simply break up a head of iceberg lettuce, finely grate carrot over it and top with dressing.
  • I like to make a day in advance, keep in the fridge, and then blend it again just before serving.
ginger salad dressing japanese steakhouse, ginger salad dressing teppanyaki

We hadn't made this in a while and it was so good that Alexis and I ended up eating salad for dinner the next two nights.  I had a little left last night and poured it onto some boneless, skinless chicken thighs.  They've been marinating overnight and we'll see how they turn out at lunch.