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Benihanas Salad Dressing

What you need: 

1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon chopped ginger root
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 teaspoons tomato paste
1 1/2 teaspoons sugar
1 teaspoon lemon juice
dash salt and pepper

What you do: 

Combine all ingredients in a blender or food processor and process until smooth.

Preparation Time: 
Cooking Time: 
Recipe Category: 


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I used yellow onion, and it came out great. It initially didn't have much flavor, but it improves after a couple of days. I didn't think it would make a difference, but the peanut oil adds a nice flavor.


No, it's the same thing.  Vinegar comes from acting on the rice wine, turning the alcohol to acetic acid.  But many rice wine vinegars are flavored, and that can impact the outcome.


My problem wasn't with the onions, but that i used rice vinegar instead of ricewine vinegar (they are different, right?). Otherwise i bet it would be great.


The problem with a recipe like this one is that the result is very dependent on the onions used.  Onions vary widely in heat and flavor intensity.  I suspect that this recipe would be better with sweet onions than with the regular yellow onion I used.  Following the recipe exactly, my result had way too much onion.  Frankly, I rather doubt the authenticity of the back-story of a xerox of the secret recipes, but who knows?  The various copy-cat recipes I've seen for this recipe are all very close to this one, but this one has more onion than I've seen before.  Perhaps a typo?  The onions I used weren't that strong, but in this quantity, it was wayyyy to much.  I would suggest using a lot less, and then add more until you get the result you want.


Mmm.  Really savory stuff-- I always hear it described as "ginger dressing" but the ginger is well blended and balanced with the other flavors.  Next time I think I will double it for some ginger sharpness-- I'm crazy for the stuff.  This is brilliant on blanched or steamed-crispy green beans and carrot sticks.

The cookbook mimicry suggestion reminded me of the many "secret restaurant recipe," "copycat," and "knockoff recipe" sites out there...(those are great search terms for them)... they are truly a powerhouse of ideas.  Here are a few, but there are tons of them and the quality varies-- and so far as I know none are veg(etari)an.  :-\

Of course, there are also a couple published books on the subject.  I'm no expert, but here you go, for fun!

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