I am obsessed with ordering side salads at sushi restaurants. Not because I feel the need to keep my body running with leafy greens, but because I love that damn ginger dressing. I’ve tried to make it at home before, never quite getting it right, until I stumbled on the secret while trying to make a dipping sauce.
The key, my friends, to an uncanny dupe of that addicting, sweet, gingery dressing is pickled — not fresh — ginger.
Yes, I’m talking about the slivers of sweet and vaguely spicy ginger that sit alongside your pile of wasabi. The sweetness of the pickled product means you don’t have to add any sugar to this recipe, and it provides the perfect amount of tang. When pureed, then mixed with toasted sesame oil and soy sauce, you get what I can only describe as the perfect ginger dressing.
No wonder I hadn’t been able to nail this recipe before; I was making it much too complicated. To make it yourself, you will need:
- 50g of pickled sushi ginger
- 1/4 cup toasted sesame oil
- 1 tablespoon soy sauce
Combine everything using an immersion blender or “regular” blender and puree until smooth. That’s it. You’re done. Spoon it on your favourite greens, use it as a dipping sauce, or drizzle it over roasted vegetables.