Ginger Sauce
HB-2569 · Hand-built original · American, Asian, Japanese
Bright, zesty Japanese steakhouse ginger sauce made with fresh ginger, soy sauce, and rice vinegar in 10 minutes.
American, Asian, JapaneseCondiment, Sauces20 minServes 1210 kcalVegetarianVeganDairy-freeEgg-free
Main ingredient: rice
Servings:12quantities adjust to match
Ingredients
- 1/4 cup chopped onion
- 1 oz fresh ginger root, peeled and roughly chopped
- 1/8 teaspoon ground ginger
- 1 teaspoon lemon juice
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons water
Method
- Put the chopped onion and fresh ginger in a blender or small food processor.
- Add the ground ginger, lemon juice, soy sauce, rice vinegar, and water.
- Blend on high for 30 to 60 seconds, stopping to scrape down the sides, until the onion and ginger are finely minced and the sauce is well combined but still slightly textured.
- Taste and adjust: add a splash more vinegar for sharpness or a teaspoon of water to mellow the saltiness.
- Transfer to a covered container and refrigerate for at least 30 minutes so the flavours meld.
- Serve chilled or at room temperature as a dipping sauce for grilled steak, chicken, seafood, or vegetables. Keeps refrigerated for up to 1 week.
Prep: 10 min · Cook: 10 min · Total: 20 min
Nutrition (per serving, where published)
10 kcalCalories
1 gProtein
1 gCarbs
540 mgSodium
1 servingServing