Rating: 4.48 stars
96 Ratings
  • 5 star values: 60
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
6
Yield:
0.66670000553131 cup
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

12 calories; protein 0.9g; carbohydrates 2.8g; sodium 602mg. Full Nutrition
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Reviews (71)

Most helpful positive review

Rating: 4 stars
03/07/2005
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. Read More
(120)

Most helpful critical review

Rating: 3 stars
07/16/2007
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. Read More
(6)
96 Ratings
  • 5 star values: 60
  • 4 star values: 26
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
03/06/2005
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. Read More
(120)
Rating: 5 stars
10/22/2005
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! Read More
(47)
Rating: 5 stars
04/10/2008
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. Read More
(34)
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Rating: 4 stars
05/09/2008
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 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! Read More
(16)
Rating: 4 stars
01/16/2004
We found this too thin for a dipping sauce. We used it as a marinade for salmon. It turned out great. Read More
(9)
Rating: 5 stars
05/06/2007
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. Read More
(8)
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Rating: 5 stars
10/15/2006
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! Read More
(7)
Rating: 3 stars
07/16/2007
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. Read More
(6)
Rating: 4 stars
04/25/2003
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. Read More
(5)