This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
If you love the salad dressing at Japanese restaurants as much as I do, then try my Japanese Ginger Dressing recipe! This amazing Japanese salad dressing is bursting with fresh flavor like your favorite Hibachi grill, but it comes together in just 5 minutes. Get ready to have a new favorite salad dressing recipe!
Jump to:
Ron and I have a favorite Hibachi grill we go to, and I have to admit, one part of the meal that I find unexpectedly exciting is the simple salad served as a part of the appetizer. I love the salad with Japanese ginger salad dressing so much! This tangy dressing paired with a crisp and crunchy salad is just so darn good.
The first time I made my own fresh Japanese ginger salad dressing, I was thrilled. There isn't a single brand of bottled dressing I haven't tried in my quest to capture that incredible Japanese salad dressing flavor before settling on making it myself. I'm here to tell you, you can't buy flavor like this!
I believe I've cracked the code to the tastiest Japanese ginger dressing. This savory, sweet, and zippy ginger salad dressing is made from fresh ingredients and bursts with flavor. Try it out, and you will find yourself obsessed too!
Hibachi Ginger Dressing Ingredients
- Peanut oil: A neutral oil with a slightly nutty flavor that helps blend the flavors of this dressing smoothly! If you don't have peanut oil, replace it with canola oil, sunflower oil, avocado oil, or another neutral vegetable oil. Do not use olive oil or sesame oil as both are too flavorful for this dressing.
- White wine vinegar: You can also use rice wine vinegar (the best substitute), apple cider vinegar, or additional lemon juice! This adds a bright and tangy acidity to your dressing.
- Cold water: This will help thin the dressing out to your desired consistency. Without it, the dressing may turn out too thick.
- Celery: Contributes to the flavor and texture of the dressing with a subtle, fresh, and slightly bitter taste.
- Onion: White and red onions both work for this dressing. I tend to prefer white onions for a less sharp flavor.
- Fresh ginger: Make sure to use fresh ginger, not ground. Ginger is the core ingredient to this dressing, giving it its warm and sharp flavor.
- White sugar: This will help balance out the acidity of the dressing by adding a pinch of sweetness. You could also use an equal amount of honey instead, but keep in mind this may slightly alter the flavor.
- Soy sauce: Soy-free substitutes like tamari shoyu (gluten-free) and coconut aminos (gluten and soy-free) also work well for this dressing. If you use coconut aminos, cut the sugar content in half, as aminos are sweet.
- Tomato paste: Vibrant, rich, and slightly sweet, this adds additional color to the dressing and a unique flavor.
- Lemon juice: Fresh and zesty lemon juice is the perfect addition to any dressing, and especially this hibachi ginger dressing. Use fresh, not bottled!
- Salt and black pepper: Two ingredients you can't go without - this will enhance the overall flavor of the dressing. Any type of salt will do as the dressing will be blended together.
How to Make Japanese Salad Dressing
- Add all the ingredients to a blender and blend until smooth.
- Taste the dressing and adjust it according to your preference, then pour it into a mason jar or other airtight container of your choosing.
- For best results, store in the fridge for two hours or overnight, then serve and enjoy!
For the full Hibachi experience, serve this dressing alongside homemade Yum Yum Sauce!
Recipe Tips
- This dressing's flavor improves over time! For the best taste, let it rest in the fridge overnight.
- Add a carrot for an easy Carrot-Ginger Dressing! Just make sure to chop the carrot beforehand and blend it thoroughly to achieve a finely mixed consistency.
- Before serving, give the dressing a good shake. Natural separation is expected!
- This dressing pairs wonderfully with hibachi dishes, meat, vegetables, fresh salads, and more. Be adventurous and try it with various foods!
FAQ
Hibachi dressing consists of a mix of oil, rice vinegar, soy sauce, tomato paste, lemon juice, ginger, and finely blended onions and celery, creating a super flavorful dressing perfect for almost anything!
recommend storing homemade ginger dressing in the fridge for no longer than 3-4 days. In the freezer, it can last up to 4 months. Make sure to leave about 1-2 inches of space at the top of the container, because liquid expands when frozen.
Storing Homemade Salad Dressing
- Fridge: Store the leftover dressing in a jar or airtight container in the fridge for 3-4 days. Shake well before serving.
- Freezer: You can easily store leftover dressing in the freezer! Place it in a jar or pour into an ice cube tray. Once frozen, transfer the dressing cubes to a labeled, freezer-safe bag for conveniently sized servings.
- Thawing: Thaw frozen dressing by microwaving for 10-15 seconds at a time, stirring frequently. Alternatively, let it thaw in the fridge until ready to use.
Salad Dressing Recipes
- Vietnamese Beef Salad with Dressing
- Orange Vinaigrette
- Homemade Ranch Dressing
- Balsamic Vinaigrette
- Try my Asian Coleslaw!
Would you believe Japanese ginger salad dressing is one of my favorite parts of a hibachi meal? I can't get enough of it! You're going to love my homemade ginger dressing recipe - it has everything you want from a tangy dressing like this one. Give it a try!
Japanese Ginger Salad Dressing
Equipment
- Food processor or blender
Ingredients
- ½ cup Peanut oil
- ¼ cup White wine vinegar - or Rice wine vinegar
- ¼ cup Cold water
- 1 stalk Celery - chopped
- ½ small Onion - chopped
- 4 Tablespoons Ginger - freshly grated
- 2 Tablespoons Sugar
- 2 Tablespoons Soy sauce
- 1½ Tablespoons Tomato paste
- ½ Tablespoon Lemon juice - freshly squeezed
- Salt and pepper - to taste
Instructions
- Add all ingredients to a blender and blend until smooth.½ cup Peanut oil,¼ cup White wine vinegar,¼ cup Cold water,1 stalk Celery,½ small Onion,4 Tablespoons Ginger,2 Tablespoons Sugar,2 Tablespoons Soy sauce,1½ Tablespoons Tomato paste,½ Tablespoon Lemon juice,Salt and pepper
- Taste the dressing and adjust it to your preference, then pour into a mason jar or container of choice.
- Store in the fridge for two hours or overnight, then serve and enjoy!
Notes
- The dressing tastes better when refrigerated overnight.
- For Carrot-Ginger Dressing, add a finely chopped and well-blended carrot.
- Shake the dressing before serving due to natural separation.
- This dressing complements hibachi, meat, vegetables, and salads. Experiment with different pairings!
- For ingredient substitutions, see the post above the recipe card.
Denny Hoyt says
Yum! Can't wait to try the Japanese dressing. Thanks.
Isabel Laessig says
Thank you, Denny! I hope you love it!