Tuesday, December 16, 2014
Japanese Steakhouse Ginger Salad Dressing CopyCat Shogun Steak
We went to Kobe Steakhouse to celebrate our Jenna getting a job in her field. We LOVE the dressing there, so found a few recipes to try. This one is a bit darker in color, but tastes very similar.
1/2 cup minced onion
1/2 cup peanut oil (Beth used canola oil)
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Combine all ingredients in a blender.
Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
This recipe yields 1 3/4 cups.