Ginger Sauce Recipe
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, noodles, and rice.
juice and zest
rice wine vinegar
or coconut sugar, or turbinado sugar
low-sodium soy sauce
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.
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.
: 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.