Taki Japanese Steakhouse
4711 Ashford Dunwoody Road, Atlanta
770-522-8888; www.takijapaneseatl.com
Q: My family loves the ginger dressing at Taki [Japanese Steakhouse]. Is it possible for you to get the recipe so we can make it at home? Thank you! — Wendy Harris, Kennesaw
A: Steve Sharples, general manager of the Taki Japanese Steakhouse in Perimeter Village shared their recipe for a gluten-free salad dressing that he says works just as well as a dipping sauce. At the restaurant, they serve the dressing on their garden salad of greens, tomato, cucumber, red onions, mushrooms and croutons. Sharples suggests trying a creamy variation by adding gluten-free mayonnaise.
Testers agreed the dressing would be delicious on grilled vegetables, fish or chicken as well. And it makes a terrific marinade for grilled chicken.
Taki Japanese Steakhouse’s Ginger Dressing
1 tablespoon white sesame seeds
1/4 cup vegetable oil
1/4 cup lemon juice
1/4 cup gluten-free soy sauce
2 tablespoons gluten-free ketchup
1 stalk celery, roughly chopped (about 1/2 cup)
1/4 large white onion, roughly chopped (about 1/4 cup)
1 large knuckle fresh ginger, peeled and roughly chopped (about 1/4 cup)
1 tablespoon white vinegar
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt or sea salt
In a dry skillet over medium heat, warm sesame seeds until they become fragrant and begin to turn brown and pop in the skillet. Remove from heat and allow to cool.
In the jar of a blender, combine oil, lemon juice, soy sauce, ketchup, celery, onion, ginger and vinegar. Process until mixture forms a smooth puree. Add salt and pepper and taste for seasoning. Store dressing in refrigerator for up to two weeks. Makes: 1 1/4 cups
Per 1-tablespoon serving: 39 calories (percent of calories from fat, 70), 1 gram protein, 2 grams carbohydrates, 1 gram fiber, 3 grams fat (trace saturated fat), no cholesterol, 251 milligrams sodium.
