About 7 years ago I was visiting my brother-in-law and sister-in-law in the Old City of Jerusalem.
My sister-in-law is great cook and is very health conscious. She served a salad with a salad dressing that they named “Benihana”. It was an Asian flavoured dressing with soya sauce, ginger, garlic, and teriyaki. It was unbelievably delicious! As soon as I returned home, I made a batch of this dressing, and have been making it ever since. There is always a batch in my fridge. I have used it as a marinade, stir-fry sauce, dipping sauce, and salad dressing.
There is only one problem with this dressing about half of it is oil. Over the last few years I have transitioned to a low-fat whole food plant based diet. I believe for most people this is the way to eat to lose weight or maintain a healthy weight, but also to feel amazing, and build optimal health.
So I personally have not enjoyed the “Benihana” dressing because the processed oil is not consistent with my way of eating. But I have missed it. When the last batch ran out before Passover I decided that I would not make it again for my family, but instead would try to “copy” it by making it low-fat and without processed oil.
What you have here is my new rendition of “Benihana” that I call “Samurai” dressing 🙂
I think it tastes just as good, and I’m so happy to be able to share it with you. I hope you enjoy it.
Let me know what you think.
1/2 cup water
1/4 cup tamari soy sauce
1/4 cup rice vinegar
2 Medjool dates
1 small piece ginger, about 1″ x 1″
2 cloves garlic
2 tbsp tahini
Place all of the ingredients in your blender and process until the dates, garlic, and ginger are blended.