Reviewed: Apr. 25, 2003

I liked this sauce. I made it for some pot stickers, and totally enjoyed the tangy kick this sauce provided. I used bottled lemon juice, but will real lemons next time. I also pureed the sauce for a while, because it takes some time to really mince the ginger root.

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5 users found this review helpful

Reviewer:

aClockworkOrange

Cooking Level: Professional

Home Town: Price, Utah, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Dec. 6, 2003

Excellent sauce for grilled shrimp, but a little tangier than I'm used to. Perhaps a little powdered sugar could be added to tone it down.

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1 user found this review helpful

Reviewer:

EMERGCY1

Reviewed: Jan. 16, 2004

We found this too thin for a dipping sauce. We used it as a marinade for salmon. It turned out great.

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9 users found this review helpful

Reviewer:

RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Mar. 12, 2004

This is a great sauce! I make breaded chicken to dip and use the extra sauce as salad dressing. This has become a weekly meal!

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1 user found this review helpful

Reviewer:

JENNAMCG

Reviewed: Jan. 14, 2005

This recipe is awesome!! Tastes just like the japanese restraunts use. =) Has great flavor. I use it on my chicken fried rice. YUMMMY

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3 users found this review helpful

Reviewer:

MOLSCOOKIN

Reviewed: Feb. 21, 2005

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

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1 user found this review helpful

Reviewer:

Lindsay

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Reviewed: Mar. 6, 2005

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.

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Reviewer:

CATMEAN

Reviewed: Sep. 12, 2005

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

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5 users found this review helpful

Reviewer:

MICHELLEBEGIN

Cooking Level: Intermediate

Reviewed: Oct. 22, 2005

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!

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30 users found this review helpful