This copycat Makoto ginger dressing recipe tastes just like the ginger salad dressing you’d get at a Japanese restaurant! Try this Makoto dressing the next time you can’t find it at the store.
You can use this homemade dressing for a variety of things
- Dressing for a side salad - either iceberg lettuce or even a kale salad recipe!
- Marinade for chicken or salmon.
- Dipping sauce for sliced peppers.
Storing
For optimal storage of ginger dressing, follow these steps:
Container Selection: Choose an airtight container to store the dressing in.
Refrigeration: Place the sealed container of ginger dressing in the refrigerator. The shelf life of the ginger dressing is typically up to a week.
Shake It Up: Before each use, gently shake the container to redistribute any settled ingredients and ensure uniform consistency.
What You'll Need
Ingredients
Fresh ginger - I like to buy ginger paste if I don’t have any additional plans to use the whole ginger root. This helps prevent food waste because the paste lasts longer in the fridge!
Rice vinegar
Water
Vegetable oil
Sesame oil
Tomato paste
Sugar
Salt
Soy sauce
Kitchen Equipment
Cheese grater
Knife
Cutting board
Mason jar or salad dressing jar
Whisk
How to Make Homemade Makoto Ginger Dressing Recipe
Grate ginger: Using a cheese grater, grate the ginger root.
Combine ingredients: Combine all the ingredients in a bowl or jar and whisk together.
Store: Store in the fridge for about a week. Enjoy!
Copycat Makoto Ginger Dressing
Ingredients
- 1 ½ inch fresh ginger root grated
- ½ cup rice vinegar
- 1 tablespoon water
- ¼ cup vegetable oil
- 1 teaspoon sesame oil
- 1 tablespoon tomato paste
- 1 pinch sugar
- 1 pinch salt
- 2 tablespoons soy sauce
Instructions
- Combine all the ingredients in a bowl or jar and whisk together.
- Store in the fridge for about a week. Enjoy!
Nutrition
Variations/Substiutes
Coconut aminos - use this in place of soy sauce if you are allergic to soy or gluten.
Flavored vinegar - instead of rice wine vinegar you could use apple cider vinegar if that is what you have on hand!
Use what oil you already have - you don’t have to use vegetable oil as the base, instead, you could use olive oil, soybean oil, or canola oil.
Add some spice - add hot sauce (any type of pepper sauce works), white pepper, or red pepper flakes to the ginger dressing if you like some heat!
You can grate all the leftover ginger and freeze in ice cube trays! You can pull out a cube of ginger when needed for future recipes. Here is a recipe from the Cook At Home Mom!
No, neither are in this recipe. Xanthan gum is used to thicken salad dressings and sodium benzoate is used to extend the shelf life of products.
If you are looking for a salad to make with a ginger dressing check out my Hearty Winter Arugula Salad. It has a different ginger dressing included but you could definitely do this one instead!
Sandi Pomerantz
Delish! I have been buying Makoto dressing, but yours has a fresher taste and I can pronounce all your ingredients!
Can I use light soy sauce?
Sandi Pomerantz
Delish! I have been buying Makoto dressing, but yours has a fresher taste and I can pronounce all your ingredients!
Can I use light soy sauce?
Katharine @ Be Well Table
Yes absolutely! Light soy sauce would be a great option.
Angela
This is "a" ginger dressing recipe, but it's not Makoto. It's missing MANY of the ingredients that are in the ingredient list on the bottle .... the ingredients on the bottle, in order, are:
--- onions, soybean oil, soy sauce, flavored vinegar, celery, carrots, ginger, sugar, tomato paste, white pepper, hot sauce ---
So the recipe on this page is missing some major ingredients: namely, onion, celery, carrots, white pepper, hot sauce (which was included above as optional). That being said, I haven't made this recipe or done a head-to-head taste test so I don't know how close it tastes. But it can't be all that close since it's missing so much. Gave it 4 stars for being a ginger dressing. But maybe should re-name the page ?