Benihana Ginger Salad Dressing

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper



Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is pureed. Chill.

Makes 1 3/4 cups.

Benihana Dipping Sauces

Mustard Sauce (for chicken and beef)
1/4 cup soy sauce
1/4 cup water
2 teaspoons Oriental mustard (found in the international/Asian food section of your supermarket)
2 teaspoons heavy cream
1/2 teaspoon garlic powder

Ginger Sauce (for vegetables and seafood)
1/4 cup chopped onion
1/4 cup soy sauce
1 clove garlic, minced
1/2 ounce gingerroot (a nickel-size slice), peeled and chopped
Juice of 1/2 lemon (2 tablespoons)
1/2 teaspoon sugar
1/4 teaspoon white vinegar



Mustard Sauce
Combine all of the ingredients in a small bowl and mix until well combined. Chill before serving.

Ginger Sauce
Combine all of the ingredients in a blender and blend on low speed for 30 seconds or until the ginger root and garlic have been pureed. Chill before serving.