50 grams of pickled sushi ginger
1/4 cup toasted sesame oil
1 tablespoon soy sauce
Or for the more fancy just add the oil last and slow
https://pickledplum.com/japanese-restaurant-style-ginger-dressing/
Carrots: I’m using 7 ounces of carrots which comes to about 200 grams. Since everything will be blended the carrot can be roughly chopped here.
Onion: A yellow sweet onion is best for this recipe but you can also use a regular yellow or white onion. I’m using 4 ounces which is about 110 grams.
Ginger: You can use more than 2 tablespoons of ginger if you like your dressing to have some heat. Two tablespoons, which is what I’m using, is just enough to infuse it with ginger flavor without feeling any tingling on the tongue.
Sugar: Granulated sugar is preferred but you can use brown as well. One tablespoon is all you need.
Soy Sauce: 1/4 cup to add umami and earthiness to the dressing.
Rice Vinegar: That’s the famous zing you taste in the dressing. Plain rice vinegar is recommended. If you have seasoned rice vinegar only, I suggest omitting the sugar for this recipe.
Salt: I use kosher salt which has bigger granules. If you are using regular salt, start with 1/4 teaspoon, do a taste test, and work your way up if needed.
Oil: Any neutral oil will do here. You can use organic canola oil, vegetable oil, grapeseed oil, corn oil.