Chompbook

  We wanted to create a dressing similar to the one you get on that basic salad that comes in your bento box at your local sushi spot. You know the one with some iceberg lettuce, tomato wedges, and maybe a couple slices of cucumber. Oh and maybe even a carrot cut into some a flower shape or something impressive like that. This dressing has a nice little zing to it. Enjoy Ingredients: 1 cup vegetable oil 1⁄2 cup rice vinegar 1⁄2 cup soy sauce 1 tbsp. sugar 1 tbsp. finely grated ginger 2 medium carrots, grated 1⁄2 medium onion, roughly chopped Salt and Pepper, to taste Method: Place those lovely ingredients in a blender and give’r for 15-30 seconds or until your desired consistency is reached. Yum

  Several years ago, myself and a group of co-workers had an almost-tradition of going to Japanese Village most Fridays for a fun Teppanyaki lunch. It was a nice way to unwind after the work week and roll into the weekend. And I do mean “roll.” The restaurant would bring everyone a bowl of rice and sauce that would be quickly consumed as the steak was too good to resist. The Japanese Village restaurant seems to be pretty secretive over their sauce but the good people over at the ChowTown food blog claim to have tracked down the recipe from an employee of the restaurant. This dressing isn’t healthy but I wish it was because it tastes so dang good. Use it within a few days since it has raw egg and whipped cream in it. Do the right thing and make some Japanese style sticky rice to pour this sauce over. Ingredients: ¾ cup  Soy Sauce 1 cup  Vegetable Oil ½ cup Toasted Sesame Seeds 1 Egg yolk ½ tablespoon Dry Mustard 1 Clove Garlic, large (Minced) ½ cup Chopped Onion (One small Onion) ½ cup