Print

Benihana Ginger Dressing

Benihana Ginger Dressing
Print Recipe

Creamy, tangy, and subtly sweet, this copycat Benihana Ginger Dressing is a perfect balance of fresh ginger, soy sauce, and rice vinegar. Blended until smooth, it coats every leaf of your salad with a vibrant, umami-rich flavor. This easy no-cook dressing is a restaurant favorite you can make at home in minutes.

Ingredients

Scale
  • 2 tablespoons fresh ginger, peeled and roughly chopped (about 15g)
  • 2 tablespoons yellow onion, roughly chopped (about 20g)
  • 2 tablespoons carrot, peeled and roughly chopped (about 15g)
  • 1 tablespoon celery, roughly chopped (about 7.5g)
  • 1 tablespoon low-sodium soy sauce (15ml)
  • 1 tablespoon unseasoned rice vinegar (15ml)
  • 1.5 teaspoons granulated sugar (6g)
  • 1/2 clove garlic, peeled (about 2g)
  • 2.5 tablespoons vegetable oil (37.5ml)
  • 1/2 teaspoon toasted sesame oil (2.5ml)
  • 1/2 tablespoon fresh lemon juice (7.5ml)
  • 1 tablespoon water (15ml), plus more if needed

Instructions

  1. Prepare all ingredients: peel the ginger using the edge of a spoon (this removes the skin without wasting flesh) and roughly chop into 1/4-inch pieces. Roughly chop the onion, carrot, and celery, and peel the garlic clove. This ensures even blending and a smooth final texture.
  2. In a standard blender (avoid a food processor, which may leave coarse bits), combine the chopped ginger, onion, carrot, celery, garlic, soy sauce, rice vinegar, sugar, lemon juice, and water. These liquid ingredients help the fibrous vegetables break down more easily.
  3. Blend on low speed for 10 seconds to break up the larger pieces, then increase to high speed and blend for 30 to 60 seconds, until the mixture is completely smooth and no visible flecks of ginger or carrot remain. Stop and scrape down the sides once if needed.
  4. With the blender running on low, slowly drizzle in the vegetable oil and toasted sesame oil through the opening in the lid. This gradual addition creates an emulsion, giving the dressing a creamy, stable consistency that will not separate as quickly.
  5. Once all oil is incorporated, blend on high for another 15 seconds. Taste the dressing: it should be tangy from vinegar and lemon, salty from soy, and gently sweet. If it tastes too sharp, add 1/2 teaspoon additional sugar and blend briefly.
  6. If the dressing is thicker than you prefer, add water 1 teaspoon at a time and blend until it reaches a pourable consistency. For a classic Benihana-style dressing, aim for the thickness of heavy cream.
  7. Transfer the dressing to a glass jar or airtight container. Refrigerate for at least 30 minutes before serving; this resting period allows the flavors to meld and the ginger heat to mellow slightly.
  8. Just before serving, shake or stir vigorously because some settling may occur. Serve over a crisp iceberg, romaine, or mixed green salad. The dressing will keep well in the refrigerator for up to 1 week; do not freeze as the emulsion will break upon thawing.

Notes

Store the dressing in an airtight container in the refrigerator for up to 1 week. Shake or stir well before each use, as ingredients may settle. Do not freeze, as the emulsion will break and the texture will become grainy. This dressing is not intended to be heated; serve cold.

Nutrition

Keywords: Benihana ginger dressing, homemade Japanese salad dressing, copycat Benihana recipe, ginger dressing, Japanese ginger dressing, easy salad dressing, no-cook dressing, creamy ginger dressing, restaurant-style dressing, Asian dressing

Find it online: https://copycatkitchenco.com/benihana-ginger-dressing/