| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Chopped onion |
| 3/4 | c | Peanut oil |
| 6 | tb | Rice wine vinegar |
| 6 | tb | Water |
| 3 | tb | Fresh chopped ginger root |
| 3 | tb | Chopped celery |
| 3 | tb | Soy sauce |
| 4 1/2 | ts | Tomato paste |
| 4 1/2 | ts | Sugar |
| 4 | ts | Lemon juice salt and pepper to taste |
INSTRUCTIONS
Combine all ingredients in a blender or food processor and process until very smooth. Makes enough to fill a tupperware squeeze bottle. Refridgerate. *Note...I found the 3 Tablespoons of fresh ginger root to be a little hot, so you might try using the chopped ginger in a jar because it is a little milder than the fresh. Also, you can add a little more soy sauce if you would like! It has the best flavor after it has been refrigerated a day or two! Michael Kapps (almcepud@crl.com) said that the chef at Benihana's San Fransisco gave him a xerox copy of his secret recipe book for his birthday so, this is the real one-and-only Benihana's ginger dressing straight from the guys in charge. NOTES : (This is supposed to be the true one!)
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