Yield: 1 Servings
|¾ cup||Chopped onion|
|¾ cup||Peanut oil|
|6 tablespoons||Rice wine vinegar|
|3 tablespoons||Fresh chopped ginger root|
|3 tablespoons||Chopped celery|
|3 tablespoons||Soy sauce|
|4½ teaspoon||Tomato paste|
|4 teaspoons||Lemon juice salt and pepper to taste|
Combine all ingredients in a blender or food processor and process until very smooth. Makes enough to fill a tupperware squeeze bottle.
*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@...) 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!)