This dipping sauce is a copy cat recipe of Benihana’s ginger dipping sauce that you love! It pairs so well with hibachi steak, chicken, shrimp, veggies, and rice.
If you’re a fan of Japanese steakhouse food, and hibachi-style cooking then chances are that you had this ginger sauce and loved it! This sauce is very similar to what you would get at Benihana restaurant. I personally can’t decide which hibachi sauce do I like more, this or the famous Yum yum sauce. But we always make these sauces at home to pair with our homemade favorite hibachi-style dinners.
So make sure to check out my hibachi steak recipe, I also have a chicken version and a shrimp version. And they’re all equally good!
Ginger Sauce Ingredients
To make this hibachi dipping sauce, you will need onions, ginger, lemon, rice wine vinegar, brown sugar, and soy sauce.
Prep the ingredients
To make this sauce, you will need a food processor or a blender. I prefer to slice the ingredients a little so they’re easier to blitz.
Using a spoon, peel the ginger, then slice it roughly in a sharp knife. Slice the onion into quarters.
You will need lemon juice and lemon zest. Using a zester, zest the lemon (this is the zester that I use, and I love it!). Add everything to the bowl of the food processor.
Add soy sauce, lemon juice, rice wine vinegar, and brown sugar.
Blitz the ingredients until you get a runny chunky paste. You don’t want it to be a very smooth paste, so take it easy and use the pulse option.
To get the right consistency, the ginger pieces should be fine but visible at the same time. See the picture below for the consistency.
This sauce is used as a dipping sauce and can be used to dip veggies, shrimps, steak, or chicken. I also use it as a quick dressing for roasted vegetables, or as a marinade for steak.
Storing tips
- Fridge: Store in the fridge in a sealed container for up to 7 days.
- Freezer: If I make a large batch, I use an ice cube tray to freeze small portions of the sauce then thaw them completely before using. Freeze and use within 4 months.
Can I use ground ginger?
You definitely can, but if you can get fresh ginger root then please do. This sauce is all about fresh flavors, we use fresh onion, garlic, lemon, and ginger. So if you use fresh ginger, 100% the flavor will be way better.
If you make this recipe, please don’t forget to share your feedback with a rating in the comments below. I hope you enjoy!
Join our private Instant Pot and Air Fryer Facebook group where we share exclusive recipes, and answer all of your IP and AF questions! We hope to see you there!
| |||||||
Ginger Sauce
Ingredients
- 1 medium onion quartered
- 2 inch (5 cm) ginger
- 1 lemon juice and zest
- ¼ cup (60 ml) rice wine vinegar
- 1 teaspoon brown sugar or coconut sugar, or turbinado sugar
- 1 cup (250 ml) low-sodium soy sauce
Instructions
- Using a spoon, peel the ginger, then slice it roughly with a sharp knife. Slice the onion into quarters.
- You will need lemon juice and lemon zest. Using a zester, zest the lemon and juice it. Add everything to the bowl of the food processor.
- Add soy sauce, rice wine vinegar, and brown sugar to the bowl of the food processor.
- Blitz the ingredients until you get a runny chunky paste. You don't want it to be a very smooth paste, so take it easy and use the pulse option.
Diana’s Tips
- This sauce is used as a dipping sauce and can be used to dip veggies, shrimps, steak, or chicken. I also use it as a quick dressing for roasted vegetables, or as a marinade for steak.
- Store in the fridge: Store in the fridge in a sealed container for up to 7 days.
- Freeze: If I make a large batch, I use an ice cube tray to freeze small portions of the sauce then thaw them completely before using. Freeze and use within 4 months.
- You can substitute fresh ginger with ground ginger, but I strongly recommend that you use fresh ginger as it will give you better results.
Leave a Reply