Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Chopped onion |
| ¾ cup | Peanut oil |
| 6 tablespoons | Rice wine vinegar |
| 6 tablespoons | Water |
| 3 tablespoons | Fresh chopped ginger root |
| 3 tablespoons | Chopped celery |
| 3 tablespoons | Soy sauce |
| 4½ teaspoon | Tomato paste |
| 4½ teaspoon | Sugar |
| 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.
Refridgerate.
*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!)