with Ginger Miso Dressing

with Spicy Ginger Miso Dressing

with Sweet Chili Sauce

Would you like to know more about Genji's Original Vegan Ginger Miso Dressings?
Click here.

Try these recipes! Recipes wtih Genji's Spicy Ginger Miso Dressing

Crab Cakes
with Creamy Spicy Ginger Miso Dressing

Genji’s Spicy Ginger Miso Dressing does triple duty here, adding flavor to the crab cakes, the sauce and side.

Prep Time: 20 minutes
Cook Time: 10 minutes


  • 1 LB jumbo lump crab meat
  • 2 large stalks celery, peeled & minced
  • ½ small onion, minced
  • ¼ cup Genji’s Ginger Miso Dressing
  • 2 tablespoons ketchup
  • 2 tablespoons mayonnaise
  • 2 teaspoons chopped fresh dill
  • 2 egg yolks
  • Salt and white pepper to taste
  • 2-3 tablespoons Canola oil
For the Creamy Spicy Ginger Miso Sauce
  • ½ cup Genji’s Spicy Ginger Miso Dressing
  • ¼ cup mayonnaise
  • ½ teaspoon garlic powder
  • ½ teaspoon sugar
  • ½ teaspoon lemon juice
To Serve:
  • 4 cups mixed greens
  • Genji’s Ginger Miso or Spicy Ginger Miso Dressing
  • Chives, minced


Make the Crab Cakes:
Check the crab meat to make sure there are no bits of shell. Combine all ingredients, except oil, in a bowl and mix well, trying not to break up the crabmeat too much.
Form the mixture into 8 patties.

Heat 2 tablespoons of oil in a large non-stick pan until shimmering. Fry the patties, in batches if necessary, until golden brown on both sides and heated through, about 3-4 minutes per side.

For the Sauce:
Combine all sauce ingredients in a small bowl.

To Serve:
Dress greens with Genji’s Ginger Miso or Spicy Ginger Miso Dressing, and divide between plates. Put some of the sauce onto each plate, and top with 1 crab cake for an appetizer or 2 for an entrée. Sprinkle chives over the top and serve.

Spicy Turkey Tsukune Burger
with Genji's Spicy Ginger Miso Dressing

Give your burger a kick with this chipotle pepper infused specialty. Make it your signature burger.


(Makes 4 Burgers)
For Burger:
  • 1¼ lb Ground Turkey
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, ground
  • ¼ cup Genji's Spicy Ginger Miso Dressing
  • 1 scallion, chopped (2 tbsp)
  • 1 Chipotle Pepper in Adobo, minced

To assemble:
  • 4 Whole Wheat Burger Buns, toasted
  • 2 tbsp Genji's Spicy Ginger Miso Dressing
  • Avocado (3-4 slices per burger)
  • Lettuce
  • Tomato


Preheat a grill or grill pan to medium-high. Put turkey in a bowl with kosher salt, black pepper, Genji's Spicy Ginger Miso Dressing, scallion, and chipotle pepper in adobo. Mix just to combine. Form the mixture into 4 patties. Grill or pan sear 3-5 minutes per side (internal temp should be 165˚F). Serve on buns with a smear of Spicy Ginger Miso Dressing, lettuce, tomato, and avocado.

Spicy Shrimp Cherry Tomato Skewers
with Genji's Spicy Ginger Miso Dressing

Kick your grilling up a notch with a these delicious shrimp skewers.


(Makes 4 servings)
For Skewers
  • 12 (16-20 count) Shrimp, peeled and deveined
  • Kosher Salt, to taste
  • Black Pepper, to taster
  • 12 Grape Tomatoes
  • ¼ cup Genji's Spicy Ginger Miso Dressing, divided

To Serve
  • 4 cups Spring Mix Lettuce
  • 3 tbsp Genji's Spicy Ginger Miso Dressing


Preheat oven to 450˚F. Put shrimp in a bowl with 2 tablespoons of Genji's Spicy Ginger Miso Dressing and stir to coat. To make the skewers, pierce the shrimp right above the tail joint with the skewer. Thread on a grape tomato lengthwise. Repeat until all the shrimp and tomatoes have been used, 3 shrimp and 3 tomatoes per skewer. Season the skewers lightly with salt and pepper and drizzle 1.5 teaspoons of Spicy Ginger Miso Dressing over each one. Place skewers on a parchment or baking rack lined baking sheet and roast until browned and done through (about 8 minutes).

Put spring mix lettuce in a bowl and toss with Spicy Ginger Miso Dressing to coat. Season to taste with kosher salt and black pepper. Place on a plate with shrimp skewers on top. Makes 4 servings.

Spicy Vegan Gyoza
with Genji's Spicy Ginger Miso Dressing

This spicy little number will give you a kick. Try it as an accompaniment to any dish.


(Makes 35-40 Gyoza,
5-6 pcs per serving)

  • ¼ pound Tofu
    (soft or firm, not silken)
  • ½ cup Carrots, coarsely grated
  • 1 cup Napa Cabbage, shredded (save a few outer leaves if steaming gyoza)
  • 2 tbsp Red Bell Pepper, finely chopped
  • 2 tbsp Scallions, finely chopped
  • ¼ cup Genji's Spicy Ginger Miso Dressing
  • ½ tsp Kosher Salt
  • ¼ tsp freshly ground Black Pepper
  • 35 to 40 small round Wonton Wrappers
  • 1 tbsp Canola Oil (optional for pan-frying)
Dipping sauce:
  • 3 tbsp Soy Sauce
  • 2 tbsp Rice Vinegar
  • 1 tsp Sesame Oil


Drain tofu and wrap in a kitchen towel or double layer of paper towels. Press tofu gently to remove excess water. Unwrap, then crumble or cut into small quarter-inch cubes. Put tofu into a bowl with carrots, cabbage, red bell pepper, scallion, Genji's Spicy Ginger Miso Dressing, salt and pepper. Mix well and adjust seasonings to taste. Fill wrappers one at a time with a heaping teaspoon of filling. Wet one edge of the wrapper with water. Bring the sides of the wrapper together, pleating if desired. Press the gyoza down slightly to flatten the bottoms.

To steam: Line a steamer of your choice with some of the outer leaves of the napa cabbage. Place the gyoza in the steamer and cook for 20-25 minutes. Serve immediately with dipping sauce.

To pan-fry: Heat canola oil in a shallow pan with a cover over medium heat. When oil is hot, place gyoza in the pan. Cook until the bottoms of the gyoza start to brown (2-3 minutes). Turn flame off, and carefully pour ¼ cup hot water into the pan. Use extreme caution and cover pan immediately (it will spatter). Turn flame back on low and cook until all the water has evaporated and the bottoms of the gyoza are crisp. Serve immediately with dipping sauce.