Reviewed: Jan. 30, 2009

Perfect! I cannot praise this recipe enough. When I was an extreme beginner, I used ground ginger spice. Oh, how wrong I was. Fresh ginger is key! I used my food processor and it became clogged with the large chunks of ginger I put in. So pre-chop your ginger into no larger than thin 1/2 inch pieces. Process the solids, then mix in the soy if you have a small processor like I. I served this with steak and shrimp hibachi, fried rice, and egg rolls. Once again, perfect!

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Domestic DIY

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Dec. 31, 2008

Fantastic! Everyone loved this sauce! We saved the leftovers and used it on meatballs the next day.

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Purple Tangerine

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Dec. 16, 2008

This is a great recipe, it tastes just like the stuff from the hibachi grill restaurants. There is one problem, DO NOT USE CHEAP INGREDIENTS. I tried to make it with the generic soy sauce under the grocery store's name and it was almost unusable. when fresh it made me gag. managed to turn it into a great marinade though, so its all good. If made with good high-end soy sauce though it is ABSOLUTELY DELICIOUS.

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Adam Rallings

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Reviewed: Oct. 17, 2008

Better than our favorite restaurant sauce!! My mother loves ginger sauce and this was fantastic, I added more fresh grated ginger because we love the taste but thanks for the recipe!!

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SSiguaw

Cooking Level: Intermediate

Living In: Blaine, Washington, USA

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Reviewed: Aug. 16, 2008

Nice sharp flavor from the ginger, but the salty soy overpowered this and I would have preferred a non soy based sauce. I even used half teriaki and half soy to try to reduce the soy some. I doubt I'll try this one again. This went really well with chicken.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Aug. 5, 2008

OK, so we didn't have the blender to properly mix everything, but the flavors of the ginger, garlic, soy sauce and sugar are fantastic! We used the sauce in conjuction with the Chicken Katsu from this site, absolutely amazing! I could see using this sauce w/pot stickers, dumplings, anything that requires a soy based sauce. Fantastic!

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ARCELI6

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: May 9, 2008

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!

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Valerie

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Apr. 10, 2008

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.

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luv2cooknbake!

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2008

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.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 6, 2008

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.

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DG

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2008

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

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lindsaysoulshine

Home Town: Syracuse, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 27, 2007

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!

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Jul. 16, 2007

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.

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HANZOtheRAZOR

Cooking Level: Expert

Living In: Springfield, Massachusetts, USA

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Reviewed: Jul. 15, 2007

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

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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 6, 2007

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.

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Helen

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Mar. 21, 2007

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

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Dylan's Nana

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Oct. 15, 2006

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!

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BO4643

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Reviewed: Oct. 9, 2006

Great on the spring rolls I made

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DUNKY

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 27, 2006

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!

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Cook

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Reviewed: Aug. 2, 2006

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

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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