Since I was a kid, and we celebrated our birthdays at Kobe’s Steakhouse every year, I’ve loved the ginger salad dressing. Never knew what was in this magical dressing until a friend on a message board gave me this recipe. It’s quite simple and so tasty. Very healthy, too. The first time I made it, it was a single batch. The second time called for a double batch. Enjoy!
2 large carrots (coarse shred)
1/2 medium onion
2 to 4 cloves garlic (to taste)
1/2 cake extra-silken tofu
2 tbsp mirin
4 tbsp rice wine vinegar
1 1/2 tbsp shiro miso
3 tbsp cider vinegar (I didn’t have any, and it still tastes great)
1/4 cup tahini
2 tbsp soy sauce
1 tbsp toasted sesame oil
2 tsp grated fresh ginger
Combine non-liquid ingredients in food processor, pulsing to check consistency. Whisk non-oil wet ingredients together, add to food processor. Add oil through feed tube while pulsing food processor. Adjust texture with oil or water through feed tube, a little at a time.
This will keep about a week in the refrigerator.
Thank you for posting!! I will have to try this
Yummy yummy! Thanks for posting, esp. with a pic. This is more complicated than the recipe I got from the Japanese mom at he school; hers is good, but yours looks more like what I’m after. I’ll have to whip this up very soon!
You’re welcome, Kim! Thanks for stopping by. 🙂
Sheila, you will love this one. It’s heavenly.
This is one of the few dressings that I like. I am not fond of dressings on salads but I have always liked Kobe. Now, can you get the recipe for Sumo’s Garlic Fried Rice? 🙂
Adriene, I would love to make this, but I can not find shiro miso. Where do you buy yours? And in what section of the store?
Thanks!
Hi Cutboard,
Not sure where you’re located – but I purchased the miso at the Asian Market on Central (if you’re in Wichita). If not, find the nearest Asian market, and they should have it. It’s a paste that comes in plastic packaging. Let me know if you end up making it and if you like it!
Thanks for stopping by my blog!
Adriene