Benihana Ginger Salad Dressing

From the appetizing aroma of sizzling food to the mesmerizing sight of your meal being prepared, every moment at Benihana is a delight. Although you can’t visit the restaurant every day, you can recreate the exquisite flavors of their Ginger Salad dressing any time you want a unique, refreshing garnish for your salad dishes.

Copycat Benihana ginger salad dressing in a bowl and a salad behind it.


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Benihana Japanese hibachi dining

Who doesn’t look forward to an evening at a Benihana restaurant? Those talented chefs amaze us when they flip their knives or toss a boiled egg and slice it in two, in mid-air!

When you head out to a Benihana restaurant, you know to expect a fun and exciting evening with good food prepared right in front of you. But one thing they prepare in the back kitchen is their super salad dressing.

Benihana’s house dressing

Benihana Ginger Salad Dressing is their signature, house dressing that they pour over all their salads. Its delicate balance of sweet, tangy, and salt makes it the perfect accompaniment to any dish on the menu.

Now you don’t have to head out to enjoy the popular Benihana ginger salad dressing. You can make my copycat version of Benihana’s house dressing using authentic ingredients.

What makes Benihana Ginger Salad Dressing so good?

Benihana’s famous dressing is delicious for several reasons, one of the primary reasons being that it is made with fresh ingredients. You won’t find onion powder or dried ginger in this dressing, but fresh onions and ginger root that supply the dressing with a robust fresh ginger taste.

This is definitely the recipe to make when you want to give your food a tangy accompaniment. The natural ginger taste awakens your taste buds with its earthy and spicy qualities, and hints of sugar help balance the zestiness of the lemon and vinegar.

With this recipe, your salads will be taken to the next level! And if you have extra, you can use it for other foods, too, since it doubles as a dipping sauce or marinade.

Why you’ll love this recipe

This recipe is versatile, easy to make, and inclusive for people on various diets! You only need a blender to make it; there isn’t much hands-on time required because you can quickly chop the vegetables before blending them.

This recipe is perfect for those who follow a plant-based diet or are lactose intolerant, as it doesn’t contain any dairy or animal products.

It is also safe for people who are sensitive to gluten, provided that they use gluten-free soy sauce. With that being said, this dressing is ideal for gatherings due to its simple ingredients and easy preparation methods!

Ginger dressing ingredients

Here’s a list of what you need:

  • Onion
  • Vegetable oil
  • Rice wine vinegar
  • Water
  • Fresh ginger root
  • Celery
  • Soy sauce
  • Tomato paste
  • Sugar
  • Lemon juice
  • Salt
Copycat Benihana ginger salad dressing ingredients in bowls.

About rice wine vinegar

This recipe calls for rice wine vinegar. If you are concerned about a vinegar taste, know that Chinese rice vinegars are stronger than Japanese ones so choose wisely. Make sure you buy clear or almost clear rice wine vinegar as some shops may carry red and brown versions, which will change the taste of the salad dressing.

Western vinegars are more acidic than their Asian counterparts, and would not make an ideal substitute. If you have to substitute, then use a mixture of white wine vinegar and water. However, I urge you to buy an Asian rice wine vinegar because you’ll be making this salad dressing often!

How to make Benihana Ginger Salad Dressing at home

The easy way to make ginger dressing is to use a blender. Just put all the ingredients in the blender and blend on high speed until almost smooth.

For best results, make the dressing at least an hour or the day before you plan to use it. This allows the flavors to combine nicely.

Keep the dressing stored in an airtight container in the refrigerator.

Copycat Benihana ginger salad dressing and a salad next to it.

How to chop vegetables for ginger dressing

The best way to chop the onion, ginger, and celery for this dressing is to use a mezzaluna, a curved knife with two handles. Chefs use this tool to quickly and easily mince herbs and spices like ginger root or turmeric as they rock it left and right over the foods.

Another way to achieve this effect is to use a manual, hand chopper. There are many on the market at a variety of prices to fit your budget. Of course, you can use a regular knife too, just make sure it is sharpened.

What to serve Benihana’s Ginger Dressing with

The most obvious use for this dressing is with a fresh salad. You can enjoy the salad with Homemade Hibachi Steak with Mushrooms.

However, there are so many other ways to use it! For instance, use it as a dipping sauce for meat or veggies coated with crispy tempura batter. You can even use it as a meat marinade.

How to store this dressing

Keep the dressing in an airtight container, such as a mason jar with a tight-fitting lid, and store it in the refrigerator.

How long does it last?

For best quality, consume this recipe within a week or so of preparation since it contains fresh vegetables. I suggest discarding any remaining portions after ten days.

Copycat Benihana ginger salad dressing in a wood bowl.

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Copycat Benihana ginger salad dressing in a bowl and a salad behind it.

Benihana Ginger Salad Dressing

You can recreate Benihana’s Ginger Salad Dressing at home.
5 from 30 votes
Print Pin Rate Add to Collection
Course: Salad
Cuisine: Japanese
Keyword: Salad Dressing
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 68kcal

Ingredients

  • 1/4 cup chopped onion
  • 1/4 cup vegetable oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon 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
  • 1/2 teaspoon salt

Instructions

  • Combine all ingredients in a blender. Process until almost smooth.
  • Any unused portions may be stored in a covered container in the refrigerator.

Video

Nutrition

Calories: 68kcal | Carbohydrates: 1g | Protein: 0g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 281mg | Potassium: 23mg | Fiber: 0g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 0.8mg | Iron: 0.1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. John Fuller

    5 stars
    This is an excellent dressing. I make it very smooth with a little longer time in the blender and follow up with an immersion blender. Also a mezzaluna knife is not needed if you have an Ulu knife used by the Inuit and less money to buy.

  2. Angela

    I’m looking for a copycat recipe of the Makoto japanese steakhouse brand salad dressing which you can buy in the refrigerated area of the produce department at the grocery store or walmart. It seems to have much more soy sauce in it than the lighter colored, creamier ginger dressing that is served at most japanese steakhouses like Benihana. If you’ve never had it before, you should buy it and try it. It is sooooooo good ! It has so much flavor that you can literally use just one tablespoon of dressing (40 calories) and your salad is still loaded with flavor.

    The ingredients in order on the label are …. Onions, Soybean Oil, Soy Sauce (water, wheat, soybeans, salt, sodium benzoate), Flavored Vinegar (white distilled vinegar, filtered water, natural flavoring), Celery, Carrots, Ginger, Sugar, Tomato Paste, Cultured Dextrose, White Pepper, Hot Sauce (red jalapeño pepper, water, sugar, salt, garlic, distilled vinegar, xanthan gum, pepper sauce [distilled vinegar, red pepper, salt]).

    Since soy sauce is the 3rd ingredient, before vinegar, I think that means it should have more soy than vinegar, or at least an equal amount ?

    Please please please Copykat this recipe ! I have tried several times and cannot seem to get it right.

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