Recipe by Susan
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
minced fresh ginger root
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.
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.
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!
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.
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!
We found this too thin for a dipping sauce. We used it as a marinade for salmon. It turned out great.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Dipping Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: < 1
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This crispy, batter-fried onion with zesty dipping sauce gets the party going.
See how to make beautiful Vietnamese spring rolls.
A traditional sweet and sour sauce for meatballs, tempura, egg rolls, and more.