Japanese Restaurant Style Ginger Dressing

I love making this Japanese Restaurant Style Ginger Dressing because it’s bright, tangy, and packed with fresh ginger flavor. It’s the perfect complement to salads, grilled vegetables, or even as a marinade. This dressing has that classic restaurant taste I always crave, made easy right at home.

Why I’ll Love This Recipe

I enjoy how the sharpness of fresh ginger blends with the sweetness of mirin and the umami of soy sauce to create a balanced, flavorful dressing. It’s light yet satisfying, and I appreciate how versatile it is—not just for salads, but also as a dip or drizzle over rice bowls.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/4 cup grated fresh ginger (about 2 tablespoons)

• 2 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon mirin (sweet rice wine)

• 1 tablespoon sesame oil

• 1 tablespoon vegetable oil (or neutral oil)

• 1 tablespoon honey or sugar

• 1 tablespoon finely chopped green onions (optional)

Directions

1. I grate fresh ginger finely, making sure to get about 2 tablespoons.

2. In a bowl, I whisk together the soy sauce, rice vinegar, mirin, sesame oil, vegetable oil, and honey until the sugar dissolves.

3. I stir in the grated ginger and chopped green onions if using.

4. I let the dressing sit for at least 10 minutes to allow the flavors to meld before serving.

5. I give it a quick stir before drizzling over salads or using as desired.

Servings and Timing

This recipe yields about 3/4 cup of dressing, enough for 4–6 servings.
Prep time is around 10 minutes.

Variations

I like to change it up by:

• Adding a teaspoon of grated garlic for extra punch.

• Using lime juice instead of rice vinegar for a citrus twist.

• Blending the dressing for a smoother texture if I prefer.

• Tossing in toasted sesame seeds for a nutty crunch.

Storage / Reheating

I keep the dressing refrigerated in an airtight container for up to 1 week. I shake or stir it well before each use. I don’t heat this dressing as it’s best served cold or at room temperature.

FAQs

1. Can I use powdered ginger instead of fresh?

Fresh ginger is best for flavor and texture, but powdered ginger can be used in a pinch—start with 1 teaspoon and adjust to taste.

2. What if I don’t have mirin?

I substitute with a mix of 1 tablespoon sugar plus 1 tablespoon water or a splash of white wine.

3. Is this dressing vegan?

Yes, all ingredients are plant-based unless you substitute honey for a vegan sweetener like maple syrup.

4. Can I make this dressing ahead of time?

Absolutely—I find the flavors improve after sitting for a few hours in the fridge.

5. How spicy is this dressing?

It’s mild with a fresh zing from ginger but not spicy hot. Adding a small amount of chili flakes can add heat if I want.

Conclusion

I find this Japanese Restaurant Style Ginger Dressing to be a refreshing, flavorful staple that elevates simple dishes effortlessly. Its balance of tangy, sweet, and savory notes makes it my go-to for salads and more. Making it at home lets me enjoy that authentic taste any time.