Japanese Carrot & Ginger Dressing :: It has been quite some time since I have been to a Japanese Steakhouse. You know the hibachi style grill with seating around it and a chef doing fun tricks while cooking?<\/p>\n\n\n\n
I’m trying to think if they would even have any vegan options if I did choose to go…<\/p>\n\n\n\n
Anyways, one of my sisters and I are obsessed with the orange dressing they put on their salad and the yum yum sauce that goes on your rice entr\u00e9e. I’ll link a yum yum sauce recipe once I figure that one out vegan-style but for now, I’m so excited to share with you my vegan version of their Japanese Carrot & Ginger Dressing (aka, Japanese Orange Salad Dressing).<\/p>\n\n\n\n
Please be aware, this is my version. It has been at least 8 years since I have been to one of these restaurants so it may not taste exactly like theirs. But I promise it is spunky and good!<\/p>\n\n\n\n<\/figure>\n\n\n\n
What you will need<\/h4>\n\n\n\n
High Speed Blender (preferred)<\/li>
Carrots<\/li>
Onion<\/li>
Ginger Root<\/li>
Maple Syrup<\/li>
Soy Sauce<\/li>
Rice Vinegar<\/li>
Raw Cashews<\/li>
Sea Salt<\/li>
Water<\/li><\/ul>\n\n\n\n
<\/figure><\/div>\n\n\n\n
And it’s so simple to create!<\/h4>\n\n\n\n
1. Soak your cashews. Start this first since you need at least 30 minutes for them to be soft enough for a high speed blender to create a smooth dressing. <\/p>\n\n\n\n
2. Into your blender, add the chopped carrots, onions, ginger, maple syrup, soy sauce, rice vinegar and sea salt. (do not add water yet)<\/p>\n\n\n\n
3. Once your cashews are soaked, drain and rinse then add to the blender. <\/p>\n\n\n\n
4. Start your blender on low to start to break down all of your ingredients. Stop to scrape the sides if necessary. It is also helpful to use a tamper if you have a Vitamix or blender that has one. <\/p>\n\n\n\n
5. Once most of the ingredients are broken down in to much smaller pieces, slowly turn up to high. Add in your water 2 tablespoons at a time until you reach a smooth consistency. <\/p>\n\n\n\n
Tip: I notice when I soak cashews for just 30 minutes for recipes, I generally need to use more liquid than when I soak for 3 hours to overnight which is why I generally recommend starting with a smaller amount of liquid and adding as needed. <\/p>\n\n\n\n
This Japanese Carrot & Ginger Dressing can be used immediately but will thicken a bit and the flavors will merry better if refrigerated for at least an hour.<\/p>\n\n\n\n
How is a traditional Japanese Steakhouse Salad served?<\/h4>\n\n\n\n
From my recollection and in doing research, there is no specific way. Most are your basic salad ingredients. Lettuce (generally looks like iceberg), a few julienned carrots and maybe a couple cucumbers and sliced tomato. <\/p>\n\n\n\n
How have I served it?<\/h4>\n\n\n\n
I have served this delicious dressing two ways. <\/p>\n\n\n\n
One was similar to the basic salad I just mentioned. The difference is, I chop a big bowl of romaine and add baked or pan fried tofu.<\/p>\n\n\n\n
The other is the fun one! I make a Deconstructed Vegan Sushi Bowl<\/strong>.<\/p>\n\n\n\n
Again, I use a big bowl of chopped romaine and baked or pan fried tofu. I add diced cucumber, julienned carrots, avocado, a little sushi rice and seaweed snacks on the side. You can use nori strips but I’m not a fan of the fishy\/sea flavors of nori so I use the seaweed snack. You can also cut the seaweed in to strips yourself and lay it on top of your bowl to garnish. The reason why I choose to eat them on the side is because when they get warm or wet, they then have that fishy\/sea flavor I do not like. <\/p>\n\n\n\n
![\"\"](\"https:\/\/jensveganeats.com\/wp-content\/uploads\/2020\/07\/CarrotGingerDressing1-1024x576.png\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/jensveganeats.com\/wp-content\/uploads\/2020\/07\/CarrotGingerIngredients-1024x576.png\")
<\/figure><\/div>\n\n\n\n![\"Japanese](\"https:\/\/jensveganeats.com\/wp-content\/uploads\/2020\/07\/CarrotGingerDressing2-800x530.png\")
\n\t\t\t\t\t