| 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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