Traditional ginger dressing (like at sushi restaurants)

I searched the LTHF forum for a recipe but didn't see one. Does anyone have one or know where I may find one? I'm looking for the slightly watery variety rather than a thick dressing. Thank you.

Hi Penny -

Here is my ingredient list, but I never measure, so you may wish to favor a subsequent post with amounts.

- fresh grated unpeeled ginger
- lime juice
- white rice wine vinegar
- splash light soy or Ponzu (preferred)
- very, very small amount sesame oil
- garlic powder
- fresh cracked Szechuan or white peppercorn (optional)
- sugar to taste

I let everything sit at room temperature for at least 15 minutes, then whisk together and refrigerate (or add directly to the salad, if the vegetables are already slightly chilled).

I make a variation with wasabi and diced fresh chile when my company enjoys piquancy. This works with leftover cold noodles in addition to salad.

The traditional dressing you're talking about is likely finely grated ginger mixed with one of two vinaigrettes. Here are the proportions I use, and I tend to make big batches since they keep forever and have lots of uses:

option 1: "Nihaizu" or double flavored vinegar
12 parts rice vinegar
1 part soy sauce
16 parts dashi
Just whisk everything together. No heat involved.

option 2: "Sanbaizu" or triple flavored vinegar
To Nihaizu, add 1 part sugar or mirin.
Bring all ingredients to a boil or until all sugar is dissolved.


Then take either of these and mix with ginger to taste. These vinaigrettes serve as the base for several dressings where you need only one extra ingredient. Such ingredients could be wasabi, a citrus fruit, bonito flakes, toasted sesame seeds, etc.