This is a great dressing just like the kind they serve in the Japanese steakhouses.
This is one of the best Ginger dressings I have ever tasted. The only 2 things I do differently are add 2 tablespoons of rice vinegar and use a grinding bowl instead of mincing the ginger. Grinding it makes it more pasty and juicy. - 14 Sep 2005 (Review from Allrecipes US | Canada)
This is FANTASTIC, and tastes like the japanese steakhouses! I added 1 T. of rice wine vinegar to cut the oil taste, and 1 t. of white pepper as a substitute for the black pepper, put all but the oil in a blender to puree, then added the sesame oil for the olive oil and added it in a steady steam to get the same consistency of the original from the restraunts...my friends and family are raving about it and say it is better than chocolate!!!! It is a MUST try !!! Sesame oil has a better flavor and seems lighter in taste than olive oil.. - 22 Feb 2001 (Review from Allrecipes US | Canada)
Great recipe! Though at first it came out bitter for me. I didn't give up though! I added a T. of rice wine vinegar like someone suggested and it helped a lot! But I added something else--white sugar! It helped some sweetness come out of it... so I suggest some white sugar if it's too bitter for anyone. I am a huge fan of japanese restaurants and my final outcome was delicious! I ate two salad bowls full! - 26 Nov 2002 (Review from Allrecipes US | Canada)