Isn’t the best part of a hibachi restaurant the ginger dipping sauce and the ginger dressing on the salad? We had a Sakura Hibachi restaurant in my home town that was a huge hit during my teenage years. I guess we just loved the fanfare and display of a meal prepared in front of you. I can still hear the ting of the chef’s spatula and knife as he sliced an onion in a flurry, stacked it into a volcano shape and set oil on fire. That is my favorite trick. It’s been years since I have been to a hibachi style Japanese restaurant.
What is your favorite hibachi chef trick?
This recipe is a combination of inspiration from a salad at Nico’s Pier 38 in Honolulu and my fond memories of hibachi restaurant ginger dressing as a teenager. This dressing is HEAVY on the ginger and has a rich subtle spiciness.
If you don’t have a ginger grating plate I highly recommend one if you enjoy asian cuisine. This one from Helen Chen’s Asian Kitchen looks fantastic and has a very handy bamboo broom. Ginger tends to accumulate on the grating plate. I don’t own this one and I am looking for a bamboo broom. Let me know if this one works out for you. Happy Meatless Monday!
How do you add flex to your diet? Are you a fan of Meatless Monday?
- 3 tablespoons grated or very finely minced ginger (from about 3 inches of ginger root)
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 pressed garlic clove
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 package of extra firm tofu
- 1 small bunch of watercress greens, very rough chop
- 1 small hand full of buckwheat shoots
- ½ cup cherry or grape tomatoes, halved
- 1 tablespoon sesame seeds
- Use a ginger pulp plate, micro plane or finely mince ginger with a knife. Combine all dressing ingredients in a small bowl and whisk vigorously until well incorporated. An immersion blender or frother tool will also work. The consistency should be fairly thick. Taste and adjust salt and pepper to taste.
- Set aside.
- Drain tofu well and cut into 1 inch cubes.
- Place tofu and remaining ingredients in a large salad bowl.
- Dress and toss with 4 tablespoons of Ginger Dressing.
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