Nov.27Japanese Steakhouse Salad Dressing
ShareThisSo this is probably the best salad dressing I have EVER tasted. Seriously, it rocks so hard. If you are like [person who wishes to remain anonymous] and enjoy drinking the liquid that is left in the bottom of your salad bowl when you are having dinner at your favorite Japanese steakhouse or sushi joint, then this is the one for you! It’s really really EASY and even EASIER if you have in your possession a 14-cup deluxe Cuisinart food processor. Yes, I am one lucky mutha—I have one (thanks Mom & Dad) so I enjoy making this recipe even that much more.
So America, with an open heart and an empty stomach, I say unto you in the words of my uncle: Allez Cuisine!
Japanese Steakhouse Salad Dressing
- 1/2 cup green onions
- 1/2 cup peanut oil
- 1/3 cup rice vinegar
- 2 tablespoons water
- 2 tablespoons fresh peeled ginger
- 1 small stalk of celery
- 2 tablespoons ketchup
- 4 teaspoons low-sodium soy sauce
- 2 teaspoons sugar
- 2 teaspoons fresh lemon juice
- 1 clove of garlic
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Listen up: Don’t bother mincing or chopping the ingredients if you are going to use a food processor, it will do all of that for you!
Add ingredients to food processor and let it rip — until it’s smooth (about 3 minutes or so).
Download or print recipe here:
Japanese Steakhouse Salad Dressing(20 KB)
This entry was posted on Monday, November 27th, 2006 at 10:28 pm and is filed under Asian, Japanese, Salad dressings. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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Ok. I admit it. I drink the salad dressing left at the bottom of the bowl. Why let all that deliciousness go to waste?
good tip for all of us who have been letting the drippings at the bottom go to waste. fools! i’m going to sip mine from the bottom next time too.
WWWWOOOOOOOOOSSSSSHHHHHH!!!! CCHHAARRGGEE!!!! Did you hear that? That’s the sound of me running out the door with Big Shirley’s card to go round up them there ‘gredients…sounds SCRUMPTERIFEROUS!!! I’ll let you know how I make out (I’m more of a baker myself)(I sit here while banana muffins and genuine apfel struedel cool)…but hey, one cannot live on pastry alone (ask Big Shirley’s 25 extra pounds in three months)…wish me luck!!!! MUAH!
This seems too hard to make without a Cuisinart…and since MY parents didn’t buy ME one, it looks like I’ll have to stick to House of Sushi down the street….
Question, now that I’m done being a smartass….do you think this would taste good on a salad with SMOKED salmon??? I ordered some online and have this chunk of smoked salmon I don’t know what to do with it other than eat it on a bagel with creamed cheese.
Well, well, well. Miss Smartass wants some advice…Hm! Don’t think I really have any for you…Oh I know! Ask the House of Sushi…they are only right down the street…heh. heh. heh.
That’s fine, chef. I just found a recipe for asparagus and smoked salmon on http://www.allrecipes.com. I’ll let you know how it goes. OH, and quick question…what the HELL did I mean with “creamed cheese”??? Is that like feta in a blenda?
[...] Flank steak is really tasty and the leftovers allow you to get very creative. Some dishes/ideas you might want to use your leftover flank steak for: on top of a salad (the Japanese Steakhouse Salad Dressing works really well with the flank steak), in wraps, in a spicy stir-fry, steak tacos, a Philly cheesesteak omelet, quesadillas, etc. [...]