Which is all to say: You should buy the best nori you can afford. When you bite into the best nori, it explodes with crackle, flavor and aroma, and then it practically dissolves. The seaweed is blended, pressed and dried in a process developed by Tokyo paper makers in the 1600s, then graded according to the time of year it was harvested and dozens of other criteria such as color, flavor, hagire (crispiness) and kuchidoke (the texture that makes it melt in your mouth). The highest-quality Japanese seaweed for nori comes from the Ariake Sea, a huge bay on the southern island of Kyushu. This homemade dressing will keep for up to 5 days.For hand rolls, nori - shatteringly crisp sheets of it - is as important as sushi rice. Storageīe sure to store any unused salad dressing in an airtight container or jar in the refrigerator. You may also add all of the ingredients into a food processor and process until the mixture is pureed and it will work just as well. The blender that I use and love is a Vitamix Professional Series 750. Any blender will work and it does not necessarily have to be a high powered expensive blender. To make this homemade ginger salad dressing, you will need a blender or food processor. Serve on top of a simple salad and store any leftovers in the refrigerator to use later. Place the top on the blender and blend the ingredients at high speed for about 30 seconds or until the mixture is pureed. Next, to the blender, add the olive oil, rice vinegar, ketchup, soy sauce, granulated sugar, lemon juice, salt, and ground black pepper. *You may also roughly chop all of these ingredients into small pieces and add them to a blender instead to process for 1 to 2 minutes. Ground black pepper - Another season needed to balance the dressing, just add a small amount.īegin the recipe by mincing the onion, garlic, celery, and ginger.Salt - Seasons the dressing, just add a small amount.Use fresh garlic and mince it yourself or use pre-minced that comes in a jar, just make sure there are no additional ingredients. Garlic - A small amount is needed in this salad recipe.Lemon juice - Liguid and acid needed for the salad dressing. Granulated sugar - Will balance the saltness and tangy flavor of the dressing.Soy sauce - Adds salty and meathy flavor to the dressing.Ketchup - Helps to add sweetness and thicken the dressing.Celery - Allows the dressing to have a slight crunch and gives it a fresh neutral flavor.If you prefer to use pre-minced ginger, then you may use that as well. Ginger - Fresh ginger works best in this recipe.Rice vinegar - Made with fermented rice and helps to give the dressing its mild and but slightly sweet flavor.You may substitute olive oil for peanut oil instead. Olive oil - Oil is the main ingredient when it comes to making any good salad dressing.Yellow, white, vidalia are all great options. Onion - Use any onion that you prefer or have on hand.It's not too difficult to recreate the same meal at home, especially the ginger dressing. While I love going out to the restaurant to get my hibachi fix, I also love making the same dishes at home. It is the best food and entertainment experience. If you're lucky you will also get some fake condiment squeezed at you and witness a flaming pile of onion slices simulate a moving choo choo train. You get to sit around a piping hot flat top grill with a chef preparing a meal in front of you. What is there not to love about a good casual dining experience. It pairs well with a simple salad, Hibachi Style Fried Rice topped with Yum Yum Sauce and Hibachi Chicken.Įating at a Japanese inspired steakhouse or hibachi restaurant has always been fun! This ginger dressing is inspired by other recipes that have been shared on the blog to make the perfect Hibachi night meal at home. Make it at home with a few ingredients for a slightly sweet, tangy, and flavorful salad dressing. This Hibachi Ginger Dressing is popular at most Japanese inspired restaurants.
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