Al I think linda is right. Mix the cornstarch with a little cold water and keep adding until it gets to the consistancy of sticking that you're looking for. Too much and you'll have Teriyaki taters though. (grin) so add a little at a time and keep cooking it until it's clear and just right.

Did you try the first dressing that ginger st. thomas posted yet? When I did a search, that one came up most often and had an orangy color when a pic was posted. I also found another one that was posted a lot. House Ginger Salad Dressing A Japanese style salad dressing at Teppan-yaki restaurants. Mix following ingredients and keep it in a refrigerator. 12 T. Vegetable Oil * 6 T. White rice Vinegar 5 T. White Miso (soy bean paste) 4 T. Grated raw onion (with juice) 2 T. Grated raw carrot 1 tsp. Sugar 2 T. Juice from grated ginger * Light oil such as corn, cotton, sunflower, etc. You may adjust the amount of miso, vinegar, or ginger juice to fit to your taste. Dash with lemon or lime juice will make a difference in the flavor.

Per the Panera Bread Cookbook, which I borrowed from my local library today, it's 3/4 cup canola or vegetable oil, not 1/4 cup. Ginger St. John's posted recipe is otherwise correct, Peter Reinhart wrote the forward but the cookbook was written by the Panera Bread team. I make a cobbled version which has essentially the same ingredients, except I add about 1/2 cup water which lightens the dressing. It's still quite good, but not so heavy and calorie laden.

This dressing is delicious, with or without the pink grapefruit... but I love it this way: SHRIMP SALAD WITH PINK GRAPEFRUIT Ingredient -- Preparation Method -------- ------------ ------------------------ 1 lg French lettuce 16 lg Jumbo Shrimp 2 lg Pink Grapefruit For dressing: 1/4 c Orange juice 1/8 c Vinegar 1/4 c Olive oil 1/8 c Corn oil 1/4 c Green olives chopped 1/4 c Onion chopped 1/4 c Parsley chopped 1 t Cayenne pepper 1 t Paprika (Spanish pimenton) Salt and pepper Cook the shrimps as usual, peel them. Peel the grapefruit and separate each piece, also peel the white skin, being careful to get the complete pieces. Prepare the dressing by mixing all the ingredients. To serve: put the lettuce leaves on the dish, adorn with the grapefruit and shrimp. Put the dressing on top and serve. This salad will be better if the dressing can be prepared two hours before. Exported from MasterCook Patricia Wriedt SharonCb