I like eating raw vegetables - carrots, green beans, celery - but most of the time I need a dip or salad dressing to make them more appealing. When I was a kid my parents, who met in Japan, liked to take my brother and I out to eat at a restaurant called Shogun. It was a cook-in-front-of -you type place we loved. While we waited for our table in the bar, my brother and I would have a kiddie cocktail. I would have a Shirley Temple and he would have a Buck Rogers.
Once seated, we were served our dipping sauces and salads. The dressing on the salad was the most compelling part of the meal to me. The steak and shrimp and mushrooms that came off the grill were great. The way the cook flung around the pepper grinders and cleavers was impressive, but all for show, only the salad dressing was for real. It was completely different than any salad dressing we had at home. There was no vinegar bite, no mayonnaise. It was just awesome.
A few years ago, I was surfing the web for Japanese restaurant style miso salad dressings. I found several recipes but somehow didn't find one that "tasted" right. A few pages in to my search, I came upon a recipe (I would attribute the website if I could find it again) that peaked my interest. With onion, ginger, celery, tomato paste, lemon juice, and rice wine vinegar, it "tasted" amazing.
I made it that night and the memories started flowing back. Uncanny! I think you will enjoy it too.
Ginger Salad Dressing
- 1/4 C chopped white onion
- 1 T chopped fresh ginger
- 1 T chopped celery
- 1/4 C vegetable oil
- 2 T rice wine vinegar
- 1 T water (optional)
- 1 T soy sauce
- 1 1/2 t tomato paste
- 1 1/2 t sugar
- 1 t lemon juice
- 1/2 t salt
- Combine all ingredients in a food processor or blender.
- Blend until smooth and uniform.
- Transfer to a container and store in refrigerator.
This goes wonderfully with soy sauce or sesame oil seasoned foods, like my Yummy, Sticky Chicken Wings or Thighs. Serve it over cold lettuce with ripe tomatoes and a sprinkling of black sesame seeds for contrast. It is also delicious as a dip. Enjoy!
Susan
2 comments:
I, too, have so many fond memories of our families eating at Shogun! I remember how they used to give us the folded up paper and a rubber band so that we (the kids) could use chopsticks. The kiddie cocktails always made me feel so special! Thanks for the flash-back of good days!
Simple and healthy, I am excited to make this! Thanks for the idea!
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