Japanese

Carrot-Ginger Dressing (Benihana Style)

March 12, 2017
3 Ratings
Photo by Julia Gartland
Author Notes

Slightly adapted from Just One Cookbook. —Sarah Jampel

  • Makes about 1 cup
Ingredients
  • 1 carrot (65 grams), roughly chopped
  • 1/2 small onion (35 grams)
  • 1 1/2 teaspoons freshly grated ginger, plus more to taste
  • 1/4 cup rice vinegar (unseasoned)
  • 2 tablespoons neutral vegetable oil
  • 1 tablespoon sugar (scant)
  • 2 teaspoons white or yellow miso
  • 1/2 teaspoon sesame oil
  • 1 pinch salt, plus more to taste
In This Recipe
Directions
  1. Add all ingredients to the bowl of a food processor and process until mostly smooth and uniform. Adjust the ginger and salt to taste.
  2. Serve over lettuce or use as a dip for crudités. Store extras in the refrigerator for up to 1 week.

See what other Food52ers are saying.

  • Sarah Lacewell
    Sarah Lacewell
  • FrugalCat
    FrugalCat
  • susan g
    susan g
  • Jackson Fust
    Jackson Fust
  • Sarah Jampel
    Sarah Jampel

7 Reviews

judy February 9, 2020
Really good. I grated the carrots with large hole grater. Otherwise followed recipe exactly. Very nice. Never been to Benihana. but this was good. Thanks.
 
Sarah L. October 29, 2019
This was fabulous. Made it exactly as written and wouldn't change a thing. I'm going to start keeping a jar of it in my fridge at all times.
 
FrugalCat September 8, 2017
I had an ex who would make this with a jar of baby food carrots instead of chopping up a raw carrot. The texture was much smoother, so it wasn't like a Benihana clone, but the flavor was great.
 
susan G. March 21, 2017
I keep trying similar recipes, and this is the first one that makes me come back for more. Good find!
 
Jackson F. March 20, 2017
Made this last night and wish I'd doubled the batch it was so tasty! Really zested up what would have otherwise been a fairly rote quinoa bowl.
 
Author Comment
Sarah J. March 20, 2017
Hooray! So glad to hear that.
 
Gary March 17, 2017
Granite city Chinese chicken salad