I've been trying for a while now to duplicate Benihana's ginger salad dressing and it just doesn't seem right. The recipe I've been working from is this one:
and whereas it's close, when I purchase some dressing from Benihana and compare the two side by side, there are very noticable differences but I just can't seem to put solve them.
For example, I find the actual Benihana dressing a bit thinner and lighter, a bit saltier and a less tart than the recipe. So, I tried adding a bit more water, reducing the amount of ketchup and sugar, reducing the lemon juice, etc. Still not right. Also, if this is perhaps a helpful clue, when I leave Benihana dressing in the fridge overnight, the next day it stays very thin and pourable but mine seems to thicken up to the point that it falls out of the jar rather than pours. What ingredient would do this? Have also tried reducing the onion, playing with the amount of ginger, soy, etc. but still not the same. Somehow, all of the Benihana ingredients seem to come together perfectly but I feel like I can sort of taste each individual ingredient in my concoction.
I found another recipe on the internet that claims to be the real one and uses tomato paste rather than ketchup and although I haven't tried that yet, I did take the opportunity to question the guy at Benihana the other day who confirmed that they use ketchup. However, when I pushed him a bit more he said that the kitchen has some secret ingredients and that even he has been unable to duplicate the recipe at home.
Any ideas on cracking this?
Updated 1 year ago | 15
Updated 3 months ago | 2
Updated 1 year ago | 7
Updated 1 year ago | 34
Updated 5 months ago | 3