[{"data":1,"prerenderedAt":71},["ShallowReactive",2],{"video-dekpu0":3},{"video":4,"relatedVideos":59},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":26,"categories":43,"channel":56},1013862,"dekpu0","YGmI6Ae3Y8g","The Exact Benihana Ginger Dressing Recipe (Plus a Smarter Way to Build the Salad at Home)","Jason Farmer recreates Benihana's iconic sweet and tangy Japanese ginger salad dressing with exact measurements, including tips on blending texture. The video also covers pro techniques for prepping iceberg lettuce, shredded carrots, and paper-thin cabbage, plus a better method for composing and dressing the salad at home.","PT4M27S",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25],"ginger dressing","gluten-friendly","hibachi","salad dressing","restaurant copycat","vegetarian","Benihana","vegan","blender recipe","copycat recipe","Japanese","make at home",[27,28,29,30,31,32,33,34,35,36,37,38,39,40,41,42],"½ cup chopped onion","½ cup peanut oil","¼ cup unseasoned rice vinegar","¼ cup water","2 tablespoons finely chopped ginger","2 tablespoons finely chopped celery","2 tablespoons Kikkoman soy sauce","1 tablespoon tomato paste","1 tablespoon white sugar","2 teaspoons lemon juice","¼ teaspoon kosher salt","⅛ teaspoon black pepper","Iceberg lettuce","Carrots","Cabbage","Tomatoes",[44,50],{"id":45,"name":46,"slug":47,"emoji":48,"color":49},251,"Salads & Dressings","salads-dressings","🥗","#7DBF6E",{"id":51,"name":52,"slug":53,"emoji":54,"color":55},157,"Copycat Recipes","copycat-recipes","🍴","#E63946",{"name":57,"slug":58},"Jason Farmer","jason-farmer",[60],{"id":61,"code":62,"youtubeVideoId":63,"title":64,"description":65,"youtubeDuration":66,"youtubeIsShort":11,"contentType":12,"channel":67},1004476,"aontav","hudsefLhiNo","Why You Must Add Olive Oil Last: The Emulsification Trick Behind This Fresh Basil Vinaigrette","Chef Brian walks through a homemade basil salad dressing using fresh basil, white vinegar, garlic, honey, Parmesan, and extra virgin olive oil. The video emphasizes the science of emulsification — explaining why oil must be added last and slowly to prevent separation. Great for home cooks looking to ditch store-bought dressings.","PT6M33S",{"name":68,"slug":69,"avatar":70},"Chef Brians Kitchen","chef-brians-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FK7ujW5ggMOLuet9P6XWCUsHKNJ--vzp-GK3-Rt82JhfR2fLNi9XyRYhluK2i0Lvx06q3vX1ONw=s800-c-k-c0x00ffffff-no-rj",1778181065361]