Healthy Makoto Style Ginger Dressing

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WHOA, I am forever proud that I actually got this right. THIS IS LIKE MY EXCITEMENT AND JOY! It turned out so close to the Makoto dressing!

I’ve been obsessed with the Makoto ginger dressing for a while, but I’m always very careful with buying dressings and sauces from the stores, as I don’t know what kind of preservatives they use. This was too good not to make though, so I studied the ingredients of the dressing and decided to try making it myself.

Good thing I have a grater. Good thing I didn’t grate my own hands this time!

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In the past, every time I used that grater, my poor hands got grated a bit at the end because I wasn’t careful. But, didn’t want sore hands today.

Anyway, I found that making it was so easy and I managed to make it extra healthy but adding extra virgin olive oil, without cooking it after it was added, which means there was no chance of the oil oxidizing and causing problems because it was heated too much.

OH YEAH, that’s the way to go, baby, make stuff healthy!

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Healthy Makoto Style Ginger Dressing

1/4 cup grated fresh ginger
2 baby carrots, grated
1 tablespoon grated red onion
1 clove garlic, grated
1/2 teaspoon extra light olive oil
1/4 cup low sodium soy sauce
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1 tablespoon pure maple syrup
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
A pinch of red pepper flakes
1/3 cup extra virgin olive oil

Use a grater to grate the fresh ginger, carrots, red onion and garlic. Try and get them to be completely minced (no large chunks). Be careful, the onion and garlic may really irritate your eyes, so wear some special glasses

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Add 1/2 teaspoon extra light olive oil and put all the minced vegetables in a small saucepan and turn the heat to medium high (6). Saute for about 3-5 minutes until there’s a fragrance.

Turn the heat to medium (4) and add the soy sauce, balsamic vinegar, tomato paste and pure maple syrup.

Stir for a minute, then turn the heat to low (or sim, which is the lowest setting) and add the onion powder, garlic powder, smoked paprika and red pepper flakes. Let it simmer for 5 minutes.

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Turn the heat off and add the extra virgin olive oil and stir one last time before putting it in a container.

Have this as a dipping sauce or salad dressing. Remember to shake or stir before using!

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Healthy Makoto Style Ginger Dressing
Serves: 12
 

Ingredients
  • ¼ cup grated fresh ginger
  • 2 baby carrots, grated
  • 1 tablespoon grated red onion
  • 1 clove garlic, grated
  • ½ teaspoon extra light olive oil
  • ¼ cup low sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon pure maple syrup
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • A pinch of red pepper flakes
  • ⅓ cup extra virgin olive oil

Instructions
  1. Use a grater to grate the fresh ginger, carrots, red onion and garlic. Try and get them to be completely minced (no large chunks). Be careful, the onion and garlic may really irritate your eyes, so wear some special glasses
  2. Add ½ teaspoon extra light olive oil and put all the minced vegetables in a small saucepan and turn the heat to medium high (6). Saute for about 3-5 minutes until there’s a fragrance.
  3. Turn the heat to medium (4) and add the soy sauce, balsamic vinegar, tomato paste and pure maple syrup.
  4. Stir for a minute, then turn the heat to low (or sim, which is the lowest setting) and add the onion powder, garlic powder, smoked paprika and red pepper flakes. Let it simmer for 5 minutes.
  5. Turn the heat off and add the extra virgin olive oil and stir one last time before putting it in a container.
  6. Have this as a dipping sauce or salad dressing. Remember to shake or stir before using!

 

One comment

  1. Mike Fleming

    It is delicious! I agree it is incredibly close to Makoto. It’s also nice to know every drop of ingredient that goes in. I added a tablespoon of minced celery to the vegetables but other than that followed us to the letter. I can’t keep my spoon out of it, or my imagination wandering to what I will try it on next.

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