The long waited recipe is finally here, the classic Japanese steakhouse carrot ginger dressing! Easy to make and easy to customize, you’ll soon be on your way to enjoying the restaurant classic at home!
I’ll be honest, I’ve been meaning to post this recipe for a while, but I’ve been putting it off because sharing the perfect ginger dressing recipe is no easy feat. It seems like people expect a lot out of this recipe,and I don’t want to let you down! For all of you who’ve asked for it, I didn’t forget about you, I just really wanted to get it right, and after much trial and error, I think we’re finally there!
My struggle to perfection has been with the large variety of ginger dressings served, and since each Japanese restaurant has their own blend, it’s difficult to get the right mix of ingredients to suit everyone’s tastes. Some restaurants serve it thin, some thick, some with a hint of ginger, some with it seems like nothing but ginger, etc. etc. Where do I draw the line and say, “This is the one!?”
So, after many attempts, I’ve settled on this blend as the this is the dressing I love the best. And believe me, I’ve tried a lot. But since it seems a lot of people are fervent in their pursuit of this dressing, it’s effort well spent! So, if you’re looking for the perfect blend for you, start with my recipe below and adjust it from there. How can you adjust it? Here are some ideas:
- First, the oil does matter when it comes to dressings, so don’t be cheap! I like adding peanut oil because it brings a subtle flavor to the dressing, and mixing in a little sesame oil adds another layer of nuttiness. If you’re using a flavorless oil as a base, add an extra tablespoon or so of sesame oil to balance it out.
- Miso is critical to mellow out the ginger, as well as helping keep the dressing thick and bring a little more “Japanese” taste to it, so I wouldn’t skip on it, though you can always add more or less.
- Honey is used thickness as well as a natural sweetness. I see a lot of recipes using sugar, so if you like a thinner dressing, try using sugar instead, but I would try keeping the honey and adding more water.
- I love a creamy dressing, but I also don’t love calories, so instead of adding more oil or mayo I added a little bit more carrot to thicken it up. If you like it thin, use less carrot or add a few tablespoons of water while blending to make it thinner.
- I love ginger but the taste can be strong to some. If you’re a ginger lover, don’t be afraid to add a little more!
- Things I haven’t added in that I see a lot of people use are mayonnaise, ketchup, soy sauce, lemon juice, and other types of onions. One recipe even used canned peaches for the sweetener instead of sugar! If you’ve tried my version and find it just doesn’t match the type you like best, try mixing in a few other ingredients to see what gets the flavor closer.So without further ado, let’s get to cooking!
Recipe – Carrot Ginger Dressing:
– Add all the ingredients into a blender or food processor and blend until smooth. If you desire a thinner dressing, add a few tablespoons of water while blending. Once smooth, let sit for 30 minutes to let the flavors blend for best flavor, though it can be enjoyed right away.