Shibazuke The Japanese Ginger Salad
Shibazuke: The Japanese Ginger Salad Dressing
Are you a salad fanatic? If yes, then I am sure you are already aware of the wide array of salad dishes you can choose from. These varieties include vegetable salads, egg salads, fruit salads, chicken salads, seafood salads, and many more.
Some salads may be served warm, while others are nicer cold. Salads are almost always served with a dressing and there are lots of types of dressings. Dressing flavors vary, depending on the the ingredients, herbs and spices used to create them. One of the most unique and delicious salad dressing recipes is Japanese ginger salad dressing, also called "Shibazuke".
A Look at Shibazuke (Japanese Ginger Salad Dressing)
Shibazuke is one of the most popular salad dressings, not only in Japan but also in different parts of the world. It is made with a variety of ingredients that will boost any salad's appeal with its spicy, sweet flavor. Because of the perfect sweet versus spice blend, this delicious salad dressing is always a favorite. You can order it in a number of Japanese restaurants or make your own.
The main ingredient used in this dressing is ginger and that is where the spicy flavor comes from. Without the ginger, the flavor would be unbalanced. Making this salad dressing on your own is not a difficult task. This is as easy as preparing a vegetable salad recipe, egg salad sandwich recipe, fruit salads or even the best ever chicken salad recipe so why not give it a try?
- 1 Japanese cucumber
- 1 small eggplant
- ½ cup of finely minced onion
- ½ teaspoon of finely minced garlic
- ½ cup of peanut oil
- 1/3 cup of rice wine vinegar
- 2 tablespoons of water
- 2 tablespoons of minced fresh ginger root
- 2 tablespoons of white sugar
- 2 tablespoons of finely minced celery
- 4 teaspoons of soy sauce
- 2 tablespoons ketchup
- 2 teaspoons of lemon juice
- Salt and black pepper, to taste
This is how to make it:
- Rinse the eggplant and cucumber.
- Rub some salt on the cucumber skin. Wash and pat dry (or dry it with a paper towel).
- Slice the cucumber in half lengthwise. Chop it into wedges and sprinkle on some salt.
- Do the same with the eggplant.
- In a food processor, combine all the other remaining ingredients and whiz until fully combined. This will take about thirty seconds.
- Add the salted cucumber and eggplant. Process again until well blended.
- Set aside for a few hours before serving, so the flavors can blend.
NOTE: This is best served over green salads. You can also refrigerate this salad dressing for a few weeks, so making a batch of it might be a good idea. Also, this dressing is not only for salads. Try it as a mouthwatering marinade for chicken, salmon, tofu, pork, or beef.
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