JAPANESE SALAD DRESSING
(Hakata Mon Style)
(Hakata Mon Style)
One of my old favourite places to eat in Beaverton (Oregon) was a Japanese place called Hakata Mon that a very close friend introduced me to. Unfortunately, I hear the place is no longer there, but one thing I will never forget is their wonderful salad dressing...that, and their Udon dishes with the wriggling tuna flakes on top!
Recently, my family was at a local teppanyaki style restaurant here and their salad dressing took me back to Hakata Mon in Beaverton. I asked if I could buy some to take home or if they could share the recipe, but I just got the shy Asian “no, sorry”. Darn it!!!
Well, I am pretty good at identifying and recreating flavours (if I really put my mind to it), so I Googled Japanese dressing recipes and have been experimenting. I have found a really good combination that is incredibly close and exceptionally tasty, so here it is...go ahead and give it a go (unless you have nut allergies, in which case I will post a nut-free Miso dressing recipe for you soon).
Recently, my family was at a local teppanyaki style restaurant here and their salad dressing took me back to Hakata Mon in Beaverton. I asked if I could buy some to take home or if they could share the recipe, but I just got the shy Asian “no, sorry”. Darn it!!!
Well, I am pretty good at identifying and recreating flavours (if I really put my mind to it), so I Googled Japanese dressing recipes and have been experimenting. I have found a really good combination that is incredibly close and exceptionally tasty, so here it is...go ahead and give it a go (unless you have nut allergies, in which case I will post a nut-free Miso dressing recipe for you soon).
One thing I suggest too, is that you cut your greens fairly finely and grate in other veggies like carrots, courgettes (zucchinis) and beetroot. There's not much worse (in foodie terms) than not being able to enjoy a salad because the greens are still whole and too difficult to manipulate with either a fork or chopsticks! I use fancy curly lettuce and cut it into fine ribbons then add chopped or torn herbs and other grated veggies.
INGREDIENTS:
1 Small Onion, chopped
2 Cloves Garlic, crushed
½ Tsp Crushed Ginger
½ Cup Chopped Celery
½ Cup Peanut Oil
1/3 Cup Rice Wine Vinegar
1 Tbsp Ketchup
2 Tbsp Soy Sauce
1 Tbsp Sugar
1 Tbsp Lemon Juice
Salt & Pepper to Taste
DIRECTIONS:
Combine all ingredients in a large jug and puree with an immersion blender (stick blender) until smooth and no longer lumpy. Alternatively, you can combine everything in a standard blender, so long as it will liquify the chunks.
That's it! This one is just too easy not to try, and you will be ever so grateful you did!
Enjoy!
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2 Thoughts & Remarks:
I would have never thought of putting ketchup in it! I made a chinese style salad dressing last week minus the ketchup but including ginger. I'm eager to try your version.
Believe me, I struggle with portion control as well. I'm blogging what I eat to keep myself accountable!
This really sounds delicious. I am new to your blog, so I also spent some time reading your earlier entries. I really like your recipes and will be back often to see what else you've been cooking. I hope you are having a wonderful day. Blessings...Mary
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