This homemade hibachi ginger dressing replicates the bright, umami-rich condiment served at Japanese teppanyaki restaurants, made with fresh carrots, ginger, and onion blended smooth with rice vinegar and sesame oil.
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In a blender, combine sliced carrots, diced celery, chopped onion, finely chopped ginger, and minced garlic.
Add the rice vinegar, neutral oil, soy sauce, sesame oil, and sugar to the blender.
Blend all ingredients together until the dressing reaches your desired consistency. For a thick but smooth dressing, blend fully. For a chunkier texture, pulse blend.
Pour the dressing into a container and let it sit in the refrigerator for at least one hour for the flavors to meld.
Serve by spooning the dressing over a fresh salad.
Store in an airtight container in the refrigerator for up to 5 days. Shake before each use as separation is normal.
blender
Yes. Store in an airtight container in the refrigerator for up to 5 days. Shake or stir before serving, as separation is normal.
Use a neutral oil like peanut, avocado, or canola. Avoid extra-virgin olive oil, which overpowers the delicate ginger and sesame flavor.
Not recommended. Fresh ginger provides the bright, sharp flavor essential to hibachi dressing. Ground ginger will taste bitter and musty.
Slice into thin rounds (¼ inch) so they blend smoothly into a creamy texture without grit or lumps.
Yes, if you use soy sauce certified vegan and confirm your oil and sesame oil have no animal additives. Most standard ingredients are plant-based.
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