This is the closest I have found to the Japanese Steakhouse type ginger sauce. Definitely don't use a "hot" onion or it will overpower your sauce. I only used 1 T. of soy plus probably an additional tsp. of fresh ginger. Also...very important...it definitely needed more sugar. I doubled the sugar then added a one tsp. of honey. It certainly is VERY close to what I was looking for!

I just had salmon with a ginger sauce at a resturant, came home and tried to replicate it. This was a really good shot at it. I did use this as a marinade for salmon...could have doubled the recipe to have fresh to pour over. I didn't measure the ginger exactly, but it could have used more. Maybe a little less soy sauce. Got 2 compliments from my mom and husband on the flavor. Will make this again with more ginger and try it with chicken too.

The sauce was good for our fondue, but I found it too runny and the soy sauce overpowered it. I think there are other thicker sauces out there that will still give the ginger flavour without the amount of soy.

This was okay. It was like chunky soy sauce. It wasn't anything special and wasn't worth the effort of chopping onions and peeling ginger.

Easy! Very good- has nice spice. I served with the fried tofu from this site and was very well received!

Due to the fact that one of our diners was alergic to soa - left it out. Even so, the sauce was wonderful. I can only imagine what it would have been like with it included. Will do this one again!

I'm only giving this a 3 star not because it was bad. It was not to my likng. I do a lot of cooking with ginger and this just didnt do it for me. Judging from other reviews its great stuff so everyone give it a try.

I thought this was just okay. My guests enjoyed it though. Served with chicken fingers on fondue night!

Incredibly delicious. leftovers make for a great low-calorie salad dressing. I served it with shrimp, but it didn't have a substantial enough texture for it. will make again (today) but will use low-sodium soy sauce - with regular it was really salty.

Delicious dipping sauce and they were a great compliment to the Apple Brie Quesadillas and the Easy Picadillo Empanadas. Yum.

My husband loved this sauce! Thank you for sharing such a great recipe. I had some leftover dipping sauce and used it as a salad dressing the next day - it was WONDERFUL!

Don't change a thing! Awesome sauce-used for a fondue party I had, we dipped chicken and beef. Would be good for sushi, over grilled chicken or as a salad dressing too!

Great on the spring rolls I made

Yum! My sauce didn't blend that well, I used a small blender, but it was still so good on the chicken.

I thought this was VERY good!

This sauce is awesome. Used is for fondue. Tastes similar to Benihana dipping sauce

Yes, this is terrific--I grate the ginger instead of mincing. Start with the exact measurements, then go easy on each ingredient until you've got it nicely to your taste. I like it very much just as written--it works!

The flavor was great with this sauce. I will definitely make it again, though I will run it through a sieve before serving...

I have been searching and testing many recipes for a ginger sauce that is like those served at hibachi (japanese style steakhouses) restaruants. This so far is the closest I have found with decent measurements. Initially it was too heavy on the soy taste, and so altered the recipe as follows: used 1 tsp bottled lemon juice, used rice vinegar (but white would be fine), added sugar to total 2 tsps., and added 1 tablesspoon of mirin (japanese rice wine, although I think adding a little water to dilute would be ok). I also used a white onion as yellow is sometimes too strong. Fresh ginger is key, as well as a good smooth puree. This is the closest I have come to duplicating the restaruant's version.

This recipe is exactly like the ginger sauce they serve at Japanese Steakhouses. It's great as a marinade.