Ginger Dipping Sauce Recipe -
Ginger Dipping Sauce Recipe
  • READY IN 10 mins

Ginger Dipping Sauce

Recipe by  

"This is a great sauce that is very versatile. I like it best with chicken or shrimp, but you can use it for vegetables, or even steak."

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Ingredients Edit and Save

Original recipe makes 0.6667 cup Change Servings
  • PREP

    10 mins

    10 mins


  1. In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Mar 06, 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.

Most Helpful Critical Review
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.

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!

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.

May 09, 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 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!

Jan 16, 2004

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

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!

May 06, 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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  • Calories
  • 12 kcal
  • < 1%
  • Carbohydrates
  • 2.9 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 602 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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