Japanese Steakhouse Favorites

Japanese Steakhouse Ginger Dressing\r
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1/2 cup minced onion\r
1/3 cup rice vinegar\r
5 Tbs olive oil\r
3 Tbs sesame oil\r
2 Tbs water\r
2 Tbs minced fresh ginger\r
2 Tbs minced celery\r
2 Tbs ketchup\r
4 tsp soy sauce\r
2 tsp sugar\r
2 tsp lemon juice\r
1/2 tsp minced garlic\r
1/2 tsp salt\r
1/4 tsp fresh ground black pepper\r
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DIRECTIONS\r
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1. Add all ingredients but olive oil to a blender.\r
2. Blend on low while adding olive oil.\r
3. Roughly chop iceberg lettuce adding thinly sliced carrots.\r
4. Drizzle ginger dressing over top and serve.\r
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Mustard Dipping Sauce \r
for chicken and beef\r
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4 Tbs soy sauce\r
4 Tbs water\r
2 tsp Oriental mustard (found in the Asian food section of your supermarket)\r
2 tsp heavy cream\r
1/2 tsp garlic powder\r
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DIRECTIONS\r
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1. Add all ingredients to a bowl and whisk.\r
2. Serve with chicken or beef.\r
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Ginger Dipping Sauce\r
for vegetables & seafood\r
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1/4 cup chopped onion\r
1 clove garlic, minced\r
1/2 ounce ginger\r
4 Tbs soy sauce\r
2 Tbs fresh lemon juice\r
1/2 tsp sugar\r
1/2 tsp white vinegar\r
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DIRECTION\r
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1. Add all ingredients to blender.\r
2. Blend until smooth.\r
3. Serve with vegetables or seafood.\r
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Clear Onion/Mushroom Soup 6 cups beef broth 4 cups chicken broth 1 large carrot cut into 1 inch pieces 1 medium onion, chopped 1 stalk of celery cut in 1 inch pieces 2 Tbs ginger, chopped 2 Tbs soy sauce 2 garlic cloves, crushed 2 green onion diced 3 mushroom, thinly sliced\r
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DIRECTIONS\r
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1. Combine beef and chicken stock in a pot.\r
2. Add carrot, onion, ginger, and garlic.\r
3. Bring to a boil, lower heat and simmer for 30 minutes. \r
4. Discard the carrot, onion ginger, and garlic and strain the soup thoroughly. \r
5. Place a small amount of each of the green onions and mushrooms in serving bowls and ladle the broth over them. Serve.