Here is a decent Ginger Vinaigrette formula, it's not precisely the same as the Benihana Recipes, but rather it's nearby. Check it out and see what you think.
Fixings:
2 tablespoons slashed stripped new ginger - ginger past can be subbed
Put all fixings aside from oil in a food processor or blender and blend and with machine running gradually pour in the oil until smooth and very much consolidated. Can be ready ahead and will taste better on the off chance that it's had no less than a few hours to allow the flavors to consolidate. Whenever put away in the fridge, forget about for 1/2 hour so it's no so cold.
The garlic and the sesame oil can be somewhat overwhelming for certain individuals, so you can begin with 1/2 to 2/3 the suggested sum and perceive how that preferences.
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