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When recipes go bad....

post #1 of 25
Thread Starter 
When what you set out to make and what you actually make are two different things... I wanted to make this ginger salad dressing (you sushi fans would love it!) I'd had at a few Japanese steak houses (Benihana's and Seigo's..ever been there?) It is my absolute favorite dressing but they're so out of my way to go get it. Anyway, I found this recipe and tried making it tonight. Well, it's not the salad dressing, it's the soy sauce mixture they give you to dip your food into. It had ginger, garlic, soy sauce, a few other things. I never liked the stuff when I'm out to eat, so I'm gonna give it all to a friend who loves it. I'm super disppointed that it's the wrong stuff, I was SOO hungry for it!! Does anyone know how to make this dressing? It's like an orange color, but I don't even know where to begin to tell you what's in it, besides ginger...
post #2 of 25
... I have been there
post #3 of 25
Ohhh I LOVE that stuff! Please please please send me the recipe if you find it. I asked a man at one of the restaurants one time, but he named off so many things I could never have remembered it.
post #4 of 25
Thread Starter 
Will do! The Seigo's website says it's THEIR house dressing, but you've had it too? Where? Knowing what it tastes like, you can imagine my disappointment in not finding the right stuff!
post #5 of 25
I'm assuming its the same thing....at either Chinese or Japanese restaurants in my home town (Chattanooga, TN). I know, I'm sad, I can't tell the difference b/t Chinese and Japanese restaurants. The ones I know I've had the Ginger type dressings are Kan Pai, Ichiban, and another I can't remember the name of. Its the same orangey color you're talking about, and just tastes wonderful! I'm sure each place has their own twist....?

Edit: I checked Kanpai's website. Theirs is a mustard based ginger dressing, but didnt give a recipe. I couldn't find anything about the dressing at Ichiban's site.
post #6 of 25
Thread Starter 
I found this recipe, do you think it could be it? I don't remember it having sesame seeds though....

1 cup vegetable oil
1/3 cup honey
1 cup white vinegar
1/4 cup sesame seeds
1/4 cup minced fresh ginger root
1/4 teaspoon minced garlic
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes

--------------------------------------------------------------------------------

DIRECTIONS:
In a small bowl, whisk together the oil, honey, vinegar, sesame seeds, ginger, garlic, sesame oil and red pepper flakes. Serve as salad dressing
post #7 of 25
Hmm..I guess it could be? I don't remember sesame seeds either, maybe that part is optional? I think I do rememebr the one guy I asked saying there was honey in it, b/c I thought that was strange. I might try that one when i have some time. Also when I have more time, I might do more searching for other recipes. Keep me updated, and I'll do the same for you!
post #8 of 25
Thread Starter 
Thanks! I wouldn't look forward to trying that one, though. Do you know how long it took me just to mince 3 Tbs of ginger? FOREVER! And that recipe calls for 1/4 cup! Is there an easier way? It sucked!
post #9 of 25
Shannon, I don't know if this will help, but here's a site that might have what you need.
http://www.asianonlinerecipes.com/
post #10 of 25
You get a garlic mincer, they have them at ikea for a dollar or so.. or just at your local store... then you can mince ginger too with in two seconds
Its those things you open add the garlic or ginger and then you press it
post #11 of 25
Check this out, straight from the horse's mouth. (Don't know how to say horse in Japanese).

http://www.benihana.com/recipes.asp

Look up their salad dressing (It's there, with some other recipes of theirs)

Another solution for the ginger...if you can find an Indian grocery, they sell ginger paste (ginger already minced pretty much to a paste) and in a jar, a great time saver. I use it all the time. Even a chinese grocery might have it, but so far in the ones around here, I've only found it in the Indian.

also, you can put the whole thing in a blender. Different texture, but the flavor wouldn't be that different and it would be a lot easier. Or even dump the whole thing into one of those table-top mini electric choppers, you can get them for between $5 and $10. I have the black and decker and like it very much. Made creamed cabbage with it the other day.
post #12 of 25
Check out robbiesrecipes.com too. I haven't been to Seigo's for quite some time-I didn't even know its a chain as they have one in Appleton and they have one still in Green Bay too.
post #13 of 25
Quote:
Originally Posted by fwan
You get a garlic mincer, they have them at ikea for a dollar or so.. or just at your local store... then you can mince ginger too with in two seconds
Its those things you open add the garlic or ginger and then you press it
Those are not mincers - those are presses. There is a difference. Also you may find that most garlic presses (unless they are good quality and you pay more for them) will not do a terrific job of pressing ginger because of the firmness of the ginger. You risk breaking the press.

For ginger, instead of mincing, try grating it (most any grater will do).
post #14 of 25
GINGER-HONEY SALAD DRESSING

2 tbsp. vegetable oil
2 tbsp. lime juice
2 tbsp. honey
1/4 tsp. salt
1/4 tsp. ground ginger

Shake all ingredients in tightly covered container. Serve. Yield: 1/3 cup dressing.
post #15 of 25
Thread Starter 
Quote:
Originally Posted by Charmed654321
Check this out, straight from the horse's mouth. (Don't know how to say horse in Japanese).

http://www.benihana.com/recipes.asp

Look up their salad dressing (It's there, with some other recipes of theirs)

Another solution for the ginger...if you can find an Indian grocery, they sell ginger paste (ginger already minced pretty much to a paste) and in a jar, a great time saver. I use it all the time. Even a chinese grocery might have it, but so far in the ones around here, I've only found it in the Indian.
Hey! I don't know if all Benihanas are the same, but I will give this a try!!!
Oh, my hand thanks you! As much as I love that dressing, the mincing part was just not worth it! Thank you!
post #16 of 25
Thread Starter 
Quote:
Originally Posted by Mom2SalemIsis
GINGER-HONEY SALAD DRESSING

2 tbsp. vegetable oil
2 tbsp. lime juice
2 tbsp. honey
1/4 tsp. salt
1/4 tsp. ground ginger

Shake all ingredients in tightly covered container. Serve. Yield: 1/3 cup dressing.
Have you had this before?
post #17 of 25
Thread Starter 
Quote:
Originally Posted by Yosemite
For ginger, instead of mincing, try grating it (most any grater will do).
I'll try that too! Sounds much easier!
post #18 of 25
Thread Starter 
Quote:
Originally Posted by jdpesz
Shannon, I don't know if this will help, but here's a site that might have what you need.
http://www.asianonlinerecipes.com/
Well, even if I can't find the dressing, those recipes look good too! Thanks!
post #19 of 25
Quote:
Originally Posted by menagerie mama
Have you had this before?
no i cant say that i have i did a search for it after i read you post it sounds good though
post #20 of 25
Thread Starter 
Yes it does!
post #21 of 25
Quote:
Originally Posted by Yosemite
Those are not mincers - those are presses. There is a difference. Also you may find that most garlic presses (unless they are good quality and you pay more for them) will not do a terrific job of pressing ginger because of the firmness of the ginger. You risk breaking the press.

For ginger, instead of mincing, try grating it (most any grater will do).



Ours is metal so its worked even for ginger. I reccomend the one from ikea because its made out of metal.. The others we have had are made out of plastic.. and we payed more for them... I know its odd!
post #22 of 25
I love ginger dressing too and made up my own recipe. Makotos got me hooked and I tried to make something similar. I changed it based on my tastes though. To make it more like the restaurant version you should probably delete the jalepeno and add a carrot and change the Balsamic vinegar to rice vinegar.

BTW, It is great on other things too. I love it on fresh tuna and my DF loves it on chicken.

Ginger Dressing

6" length fresh ginger, peeled and chopped
bunch scallions or green onions, chopped into 1 ½ inch lengths
4 or more cloves fresh garlic
1 jalapeno, seeds NOT removed, chopped into 3rds
½ C soy sauce
¼ C canola oil
¼ C Balsamic vinegar

To food processor add ginger, scallions, garlic and jalapeno. Process. Add liquids. Process.

Note: I do not have a food processor. I use a vegetable chopper and then transfer chopped ingredients into a blender and add the liquids. Blend on low.
post #23 of 25
Quote:
Originally Posted by Yosemite
Those are not mincers - those are presses. There is a difference. Also you may find that most garlic presses (unless they are good quality and you pay more for them) will not do a terrific job of pressing ginger because of the firmness of the ginger. You risk breaking the press.

For ginger, instead of mincing, try grating it (most any grater will do).
And you don't even have to peel it! Mmm, fresh ginger.
post #24 of 25
I don't cook with a lot of ginger so I'm not sure if it's the same or not, but minced garlic and pressed garlic will affect the end result of the recipe in different ways. Depending on the dish I'm making, I'll use either minced or pressed, depending on what outcome I'm hoping for.
post #25 of 25
Thread Starter 
Quote:
Originally Posted by Yosemite
I don't cook with a lot of ginger so I'm not sure if it's the same or not, but minced garlic and pressed garlic will affect the end result of the recipe in different ways. Depending on the dish I'm making, I'll use either minced or pressed, depending on what outcome I'm hoping for.
I would think minced would be stronger? Should I use less then?
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