Japanese Steak House Salad Dressing Recipe
Transform your salads into a dining experience straight out of your favorite hibachi restaurant with this Japanese Steak House Salad Dressing recipe! Bursting with bold flavors, this vibrant dressing blends fresh carrots, ginger, garlic, and onion for a zesty base, perfectly balanced with savory soy sauce, tangy rice vinegar, and a touch of sweetness. The addition of sesame oil and tomato paste adds depth, while a silky emulsion of canola oil ties it all together for that irresistible creamy texture. Ready in just 10 minutes, this homemade dressing elevates crisp greens, cucumbers, and shredded carrots into a refreshing, restaurant-quality side dish. Perfect for meal prepping or entertaining, this authentic Japanese salad dressing will transport your taste buds with every drizzle.
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Recipe Information
Ingredients
- 1 medium-sized (peeled and roughly chopped) Carrot
- 0.5 medium-sized (peeled and roughly chopped) Yellow onion
- 1 tablespoon (peeled and minced) Ginger
- 1 clove (peeled) Garlic
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Water
- 2 teaspoons Sesame oil
- 0.25 cup Canola oil (or other neutral-flavored oil)
- 1 tablespoon Sugar
- 1 teaspoon Tomato paste
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare the vegetables by peeling and roughly chopping the carrot and onion, and peeling the garlic clove and ginger.
In a blender or food processor, combine the carrot, yellow onion, ginger, and garlic. Blend until finely chopped.
Add the soy sauce, rice vinegar, water, sesame oil, canola oil, sugar, tomato paste, salt, and black pepper to the blender.
Blend the mixture on high speed until smooth, stopping to scrape down the sides as needed.
Taste and adjust seasoning if necessary, adding more salt, sugar, or vinegar to suit your preferences.
Transfer the dressing to a jar or airtight container and refrigerate for at least 30 minutes to let the flavors meld together.
Stir or shake before serving. Drizzle over crisp salad greens, cucumbers, and shredded carrots.
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2361 mg | 103% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 18.1 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
