| 1/2 cup soy oil |
| 1/4 cup soy sauce |
| 1/3 cup diced onion |
| 1/4 cup diced celery |
| 1/2 teaspoon ketchup |
| 1/4 teaspoon aji-no-moto (Japanese monododium glutamate) |
| 10 teaspoons rice vinegar |
| 2 tablespoons fresh diced ginger |
| 2 teaspoons sugar |
| 1 1/2 teaspoons grated lemon rind |
| 1/4 teaspoon black pepper |
Place all ingredients in a blender and puree them. store in a covered jar. Shake thoroughly upon use.
