DIY Ginger Dressing | Easy To Do Recipe

DIY Ginger Dressing from Master Sushi Chef Hiroyuki Terada
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on KZbin.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at [e-mail] or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
Music by:
Andrew Applepie - "Beach"
www.andrewapple... / andrewapplepie
www.andrewapplepie.bandcamp.com www.patreon.com/andrewapplepie

[@TheeMrShtinker]

Pro tip: only blend the veggies with the soy, wine, and vinegar. Once they are nice and smooth, split that veggie liquid batch and slowly add half of the oil while blender is running. This will make the dressing more like a dressing rather than a slurry. Emulsification only happened at the first half of this video. Once you finish that first batch, do the same for the second batch, and then combine the two batches for your army. You can also do this on a 10th scale to make a batch for your family. The true easy to do would be - 1 cup vinegar, 5 tablespoon soy, 1 tablespoon mirin, 2 tablespoon tahini, 1 tablespoon honey, 1 carrot, 1oz piece of ginger, half of sweet onion, salt, all in blender, blend smooth, add oil slowly while blending until it's nice and smooth. Also this will be less mess. no need to dirty up so many containers putting everything into containers, to dump everything into a container, to dump everything into a blender container, to dump everything into another container.

[@stelliocantos4639]

Thanks! Very helpful tip.

[@TheeMrShtinker]

I would have to assume you're making a restaurant portioned batch?

[@TheeMrShtinker]

yep. This is the smaller portion message... Mark Aint Here...

[@tippyh4639]

Master chef Hirosan is very patient how he made this dressing i follow his instructions carefully, turn out " FANTASTIC!"!! WOW!!! THANKS SIR!

[@ALONSOSRC]

HORSE SHOE CRAB

[@sarajesmin]

3 carrots 1 onion Garlic and ginger 16oz rice vinegar 16oz vegetable oil 4oz soy sauce 2oz Mirin (not Morin) 😋 Edited 3oz honey Sesame paste(optional) Thank me later.. 👍

[@xuscbs]

It's Mirin, not Morin, Moron! just kidding... :)

[@adventureswithyedda8092]

@sara Jesmin, thanks for writing the recipe!!😊👍

[@melissatfortpassionforpeople]

sara Jesmin lol

[@adventureswithyedda8092]

@xuscbs 😂

[@kennethwoolard5910]

I don't add sugar.....use more carrot!!!! and I use sesame oil! What a treat to make and eat this at home! Truly addictive!!!

[@lefthandright01]

After reading some of the comments, it appears a few people prefer all the oil be blended into the dressing base to achieve a more homogeneous emulsification. (Creaminess.) Just to add some food for thought; If you follow this recipe you will achieve a better flavour. The under laying issue with vinaigrette and dressings when they are emulsified is that the oil becomes temporarily bonded to the vinegar and other ingredients. This creates a universal flavour, where the strongest ingredient (The vinegar) will dominate every other ingredient. If you follow Chef Hiroyuki technique, the dressing remains lightly separated. This allows each component to deliver it's own flavour. If you take the simplest of vinaigrette's ingredients of oil and vinegar and whisk them together vigorously, you can only taste the vinegar. If you combine the oil and vinegar and give it one single stir and spoon over the food, you see the dressing split. You can now taste the oil (extra virgin olive, sesame, peanut, avocado seed etc) and the vinegar. There is no 'right' or 'wrong.' Just different techniques that either amalgamate all the flavours, or leaves them slightly separated and recognizable.

[@queenbeemo42]

I always love how the science of technique changes the flavor of foods. You’ve analyzed something I’ve not been able to quantify before. I do enjoy the dressings that are a little bit separated more and now I really know why.

[@Coasterdude02149]

THANK YOU Chef Hiro. For over 10 years iv'e been trying to replicate this. I've followed a ton of youtubers saying this is EXACTLY what they serve in Japanese hibachi restaurants." HA! Not even in the same solar system. I made yours just now....I wish I found your channel sooner....Yours IS exactly what I would get. A million thank you's!!!!!

[@ddcll9538]

This dressing is SO SO good. I actually enjoy salads now. Thank you chef sama.

[@j.salazar2288]

Ok, I attempted this recipe yesterday. I had to cut the ingredients in half since it's only my wife and I that usually eat this. We absolutely love it!!! Thanks Hiro. You truly are a Master!!!

[@tanyarosario2992]

Thank you for your talent and sharing

[@titaa56]

That’s exactly what I was saying when he said the tahini is optional!? That is what gives it its distinguishable delicious taste. It’s very important and thank you for letting it known!! 🙏❤️😋☺️

[@JackHinnen]

I love Hiro. I don't know how others feel, but I prefer to watch (and listen to) him cut the ingredients. Maybe that's just me?

[@cyndifoore7743]

I bought a bottled orange ginger dressing once snd it was so good. I’ll have to try this in a smaller batch of course and add some fresh orange juice. I can taste it already. I love ginger and it’s a great combo with orange. I would try this on a fruit or lettuce salad.

[@bustanut2376]

where did u get it from

[@islandbreeze2102]

As always our Hiro showing us in a magnificent way how to prepare this wonderful salad dressing. Thank you Chef!! Love ❤you!!

[@staplez1055]

Looks great, just have one question, how long would this last in the fridge?

[@donnale3881]

That is my favorite dressing on the plant!

[@thb77955]

Hiro, good afternoon!!! I'm so glad that you're back and with such a great recipe! You must prepare a special vid when you'll reach 1 million subs!!! You are our hero, legend, master chef ...

[@JP-nz4em]

I tried this recipe today and it was spot on. It was so good I can drink it….thanks so much

[@thevegandragon4676]

Wow! Love it! And so easy too! Will be buying a good blender now though. More Japanese vegan food ideas please 👍 Thank you

[@indieandchristyfeltman5510]

The song is Beach by Andrew Applepie and I also second that we need a small scale version for home cooks. Thank you Hiro!!! Yummmm

[@dwaynewladyka577]

A great looking dressing, Chef Hiro. Hope you and your camera man have a good afternoon and a great week.

[@168tsai8]

At work we have 4 gallon size or larger containers and commercial immersion stick blenders, so making this in large batches is much easier than trying to do all the ingredients in baby steps. At home if you have a food processor use that to process the carrots, ginger and onions first OR use some of the non-oil liquids to puree the vegetables, then blend with the oil to make the final emulsified dressing. At one of the kitchen I used to work at we even have a giant Robot Coupe 59155 (24 quart capacity), where you can literally dump every ingredient in there and let it run, and the final product is super blended. Miss that equipment so much for making dressings, hummus, toasted nut butters from scratch. For this simple dressing it will be like taking an entire carrier battle group to go weekend fishing.

[@GWLM]

Thank you Hiro! this sauce is amazing!

[@trina7417]

Yay you're back!!! Got to try this dressing this weekend 🤗

[@Brunoki22]

Man, I love ginger dressing! Thanks for the recipe!

[@tippyh4639]

just make it its YUM! lots of prep.but worth it!

[@Urameshi87]

what do you use it for?

[@Brunoki22]

Urameshi87 Well, I personally use it as a salad dressing, but I bet there are more uses

[@beep4176]

You should make a cook book....I would buy it so I get be better at cooking...cause I suck at it 👩🏽‍🍳👩🏽‍🍳👩🏽‍🍳...when I was little I always wanted to be a really good chef like you

[@benothman5879]

Thank you for the recipe . Chef Terada , you deserve to have vita prep in your kitchen .

[@titamari5660]

I think this is the real thing....I can taste its authenticity...thanks Hiroyuki !

[@yawalakdiruscio8671]

Thank you is my favorite dressing !!

[@TalkShowKelly]

I don't have tahini (sesame paste) but I will try subbing a little sesame oil. Thanks for the recipe and thanks to your viewer who submitted the home-sized portion.

[@marilynvillanueva1874]

I Will try it so good its so natural

[@rickysingh616]

How long can you store the dressing?

[@m.taylor]

I love this carrot based salad dressing--it is similar to the one served in Japanese restaurants. Between this and umeboshi vinaigrettes, I can enjoy plenty of salads. Instead of honey I added some Asian pear and more carrots.

[@jamiet9132]

I have been looking for this recipe, the ones online never seem to be right. thank you, off to get the mirin and sesame paste!

[@bhkghikg]

The afternoon is good again! Hiro-san has returned!

[@AA2534Zaa]

Herp Derp I love Hiro.

[@tippyh4639]

just made it! its outrageously yummy! took me 1 1/2 2 accomplish such yummy healthy dressing! u r the Great Master chef Hirosan. Thanks soooomuch!! my daughter 2nd generation Japanese will like this masterpiece rec. omg.! am waiting 2 receive Hiro knives !!! 'hey woman whers my knives!!

[@jennifercooper4925]

Ive made this several times...so good...tks for sharing

[@williammatthews2948]

Hiro should consider writing a cookbook.

[@cameronknowles6267]

William Matthews good afternoon

[@ouuugh]

I agree

[@amandashamanda9479]

Looks great Hiro!! My whole province is under an extreme cold warning (-40C) so my plan is to stay inside where it’s warm and binge watch all your videos!! Can’t wait for the next video

[@jooptomasulo7850]

Thank you for sharing the recipe I definitely will try this

[@julesjazzie]

Hiro you are back and not just me but we so miss you. So glad its you and not anyone else

[@mogains]

*Good afternoon 😁. He’s back 😍👍🏼👊🏼👊🏼🇹🇹*

[@AA2534Zaa]

MO GAINS yo ma bro.

[@GERBANGKASIHCHANNEL]

❤️❤️❤️ love the recipe. I was wondering can we use olive oil instead?

[@lafujimama]

Oh man, I love ginger dressing! Yay! Chef is back!

[@amateurcookinghour4249]

Thank you both so much for posting this!!

[@kennyrogers803]

WWooww!! That's super simple!! Just pour every cutted ingredients in a blender....... Mmmmm.... Taste sweet ginger dressing ...Great cooking!! See U anytime!!!

[@kennyrogers803]

Hiroyuki Terada - Diaries of a Master Sushi Chef You welcome!!! Just watching your videos... Not going to do it now....

[@317gini]

Loved this dressing! Thank you for sharing

[@nancynguyen8643]

Thank you! A true and sincerely Japanese Chefs . Liked and Subscribed.

[@yeseniamejia1297]

I did my ginger dressing, thanks for sharing your recipe 😊!!

[@somersimmons2322]

Our local Japanese placed closed down and I have tired 100 ginger dressing recipes. I hope this will be the one that taste as good as hers😋

[@jenniferfedee1733]

Hi Hiro glad to see ur back. I'll definitely try this dressing. It looks yummie.

[@oddgreen]

Sesame paste, also known as Tahini paste ;)

[@chrishickman7059]

Just one more score Arthur and we can go to Tahiti

[@omgnoi]

Thank you

[@ingridexel5525]

No, tahini is made with toasted sesame seeds, while sesame paste is made with raw seeds.

[@hongdang9922]

Thanks again for your kind heart 🙏🏻👍❤️🌹🥰🙏🏻👍❤️🌹🥰

[@wan195]

I like this new style of video instead of cutting it out :3 good work cameraman XD

[@jojoman8308]

really? cant believe how good of a chef you are!

[@GrillWasabi]

Ginger my fave!

[@cyndifoore7743]

Grill Wasabi Sushi Channel I make hot ginger tea, it’s great for digestion. I peel a 1” section and slice it, you can nuke it in the cup of water or pour jot water over it and sweeten to taste.

[@gamerchickenmomo7572]

I just try your chicken fried rice. it was very delicious thank yu very much sensei

[@ericwong8874]

Is good show I like to try it one day.Thank you.

[@chauhuynh3705]

Hands down the best recipe 👍

[@indieandchristyfeltman5510]

I love the song in this one!

[@Yasco-de-Jp]

I would add a little bit of miso and sesame seed oil too.

[@robertcameronjones]

Looks good. I will try. Probably 2-3x the amounts I would need. I would want to make no more than 16 oz at a time. That's a lot of salads!

[@jb4431]

Pro tip: do it just like he showed

[@nevelyurdaneta5519]

Lovely thank you!

[@drewsquickfix]

That's alot more soupy and watery than the stuff I've eaten at restaurants. I'm sure it tastes good but I like it thick

[@omgnoi]

You just blend it for less time :)

[@richardkim82]

Hiro's blender plays music!!

[@purplealice]

Great to see you cooking in your "studio" kitchen again, Hiro! Sesame paste and ginger, yum! :-)

[@mohiniscoullar6922]

Absolutely beautiful

[@aylinalkan6444]

Really liked the new style.

[@rajeshthapa9825]

Please teach us some tepanyaki dipping sauce and Japanese desserts.

[@gerson7393]

Conheci esse canal faz 2dias , e estou amando , receitas deliciosas....

[@brittennekelly3828]

Definitely would love this recipe 😋

[@carolburnett8372]

your voice is soft and your music is real loud....wow

[@nhisnewemailful]

Yes! Thank you!

[@jackiechiles5467]

What kind of soy sauce brand do you use? I know there are many different kinds with their own distinct flavor. Which one do you think is best?

[@lookerup1]

if i don't have rice vinegar, would it appropriate to use white vinegar?

[@MadameX_]

Thank you. I will try it. One comment though, leave out the music!

[@atm31ac21]

I’m really new to this channel and I always watch it when I get hungry😂

[@atm31ac21]

Hiroyuki Terada - Diaries of a Master Sushi Chef haha I don’t have the skill to make these amazing dishes 😂

[@klaussebok9398]

How long can it be stored in the fridge?

[@JustinHiryu]

Best dressing in the world.

[@tippyh4639]

u betta believe it! omg i made it!! soooogoooood my daughter finished her big bowl salad! forget bottle dressing!

[@gal634]

Thank You!!

[@deys888kaye]

Thanks for sharing this recipe! There is this Tepanyaki restaurant in Columbus, Ohio that serve their fried rice with their signature Tamago sauce which was super delicious. Just wondering if Master Chef can share a recipe on how to make it. I’m aware that it’s different from one restaurant to another but anything goes! Thank you!

[@caridaderamirez8705]

Big chef. Es muy bueno y sus encenansaz son geniales.

[@jeanninequarles2620]

I love this sauce

[@clhjordan]

Good Afternoon Hiroyuki Terada

[@jackashe3032]

Good afternoon Hero where have you been hmmm,yummyyy every food you created and cook

[@rein9131]

Saw that white uniform,i knew it was gonna be a good afternoon!

[@susanpalmer243]

Great recipes .Thx Hiro

[@Majima897]

The king back on the throne

[@MinhasA]

Thanks for the video!

[@bethbartlett5692]

Nice share - look forward to this sauce.

[@ago255]

Hiro-san, may i ask what kind of mirin you use? Slightly confused between the different kinds of mirin :(

[@dacypher22]

It looks like aji-mirin. For the most part, this is the default mirin to use if someone just calls for "mirin". It is also the one you will most likely find in the Asian section of a mainstream North American grocery store.

[@samuelrosalesjr7187]

Hiro, I have a question that is totally off topic. What is a good set of knives to start off with and not break the bank? I will be making this dressing this weekend. Thank you Hiro and Good Afternoon

[@samuelrosalesjr7187]

Thank you Hiro will do

[@kynkai]

Yay Hiro's back! :)

[@SpookEYe47]

yay youre back

[@jasonjoseph3364]

Thanks Hiro!

[@larisamadolimov9130]

Thank you for your video!💝

[@neoniahazelwood9263]

I will substitute for olive or canola oil.

[@sunshine2049]

Make sure it’s a light olive oil and not the extra Virgin as it doesn’t combine well with the Asian ingredients, I just bought sunflower oil so let’s see how it comes out

[@keck92407]

How do you make Umeboshi salad dressing

[@neelachowhan2346]

Sir how long will this amount keep in the fridge? Thank you.

[@beginnerprepper4951]

Can you freeze it?

[@kuma9069]

Was that honey before the sesame sauce?

[@miasya9031]

OMG! 😋 totally craving

[@tippyh4639]

just MAKE it!!

[@osmiloe2776]

Almost a million subs, ain’t that something 😄😄

[@tippyh4639]

yez, its SOMETHING!!

[@regiopazzo]

Can you substitute apples for the ginger? Great recipe!