Japanese Steakhouse Ginger Salad Dressing | CookOS

Japanese Steakhouse Ginger Salad Dressing

Name: Japanese Steakhouse Ginger Salad Dressing
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 baby carrots; 1 small yellow onion, peeled and quartered; 1 stalk celery, roughly chopped; 5 tbsp avocado oil; 2 tbsp sesame oil; 1/4 cup rice vinegar; 1/4 cup water; 2 tbsp minced ginger; 2 tbsp soy sauce; 1 tbsp ketchup; 2 tsp granulated sugar; 1/4 tsp salt; 1/4 tsp white pepper; 2 tsp lemon juice, freshly squeezed; 1/2 tsp MSG (optional); Salad greens, for serving

This Japanese steakhouse ginger salad dressing replicates the creamy, tangy condiment served at hibachi restaurants by blending fresh ginger, vegetables, and a balance of sesame and avocado oils. It's ready in under 10 minutes and transforms simple greens into an authentic steakhouse experience.

🍴Copycat

🌍Japanese 🏷️Ginger dressing 🏷️Salad dressing 🏷️Hibachi-style Restaurant-style

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by.nay.aonTikTok

Total

5 min

Servings

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by by.nay.a

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by.nay.aonTikTok

Ingredients

4 baby carrots
1 small yellow onion, peeled and quartered
1 stalk celery, roughly chopped
5 tbsp avocado oil
2 tbsp sesame oil
1/4 cup rice vinegar
1/4 cup water
2 tbsp minced ginger
2 tbsp soy sauce
1 tbsp ketchup
2 tsp granulated sugar
1/4 tsp salt
1/4 tsp white pepper
2 tsp lemon juice, freshly squeezed
1/2 tsp MSG (optional)optional
Salad greens, for servingoptional

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Instructions

1
Place the baby carrots, chopped onion, and chopped celery into a personal blender cup.
2
Add the avocado oil, sesame oil, rice vinegar, and water to the blender.
3
Add the minced ginger, soy sauce, and ketchup.
4
Add the sugar, salt, white pepper, freshly squeezed lemon juice, and optional MSG.
5
Secure the lid on the blender and blend until the mixture is completely smooth.
6
Pour the finished dressing into an airtight container for storage.
7
Serve drizzled over your favorite salad greens and enjoy.

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Tips & Notes

Pro tips

Mince the ginger finely or use fresh ginger paste for a smoother, more integrated dressing without fibrous pieces.
Blend until completely smooth (60–90 seconds) to achieve the creamy restaurant-style texture; underblending leaves visible vegetable bits.
Use fresh ginger within 48 hours for peak flavor; older ginger becomes fibrous and can create a grainy texture.
Balance the dressing by tasting as you blend; add water gradually if it's too thick, or a splash more vinegar if it needs tang.

Substitutions

Avocado oil → Vegetable oil or canola oil (neutral flavor, less healthy fat profile)
Rice vinegar → Apple cider vinegar or white vinegar (slightly sharper tang, less delicate)
Sesame oil → Walnut oil (nutty flavor, won't replicate steakhouse authenticity)
Fresh ginger → Ginger paste or ground ginger, 1 tbsp (convenient but slightly less bright flavor)

Storage & make-ahead

Store in an airtight glass container in the refrigerator for up to 5 days; shake or stir before each use as oils separate naturally.

Equipment

Blender or food processor · Measuring cups and spoons

Common Questions

Can I make this dressing ahead of time?

Yes. Store in an airtight container in the refrigerator for up to 5 days. Shake well before serving, as the oils may separate.

What type of blender works best for this dressing?

A standard countertop blender or food processor works well. An immersion blender can work but may require longer blending for smooth results.

Can I substitute the sesame oil?

Sesame oil provides the signature flavor, but you can reduce it to 1 tbsp and increase avocado oil to 6 tbsp if needed. The dressing will be less authentic.