Japanese Steakhouse Ginger Sauce Recipe
This Japanese Steakhouse Ginger Sauce is a tangy, flavorful condiment perfect for enhancing steak, chicken, seafood, vegetables, or rice. Made by blending fresh minced ginger, diced onion, soy sauce, lemon juice, and white vinegar, this sauce delivers a balanced mix of zest and umami with a smooth, vibrant texture that complements many dishes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 3/4 cup (6 servings, approximately 2 tablespoons each) 1x
- Category: Sauce
- Method: Blending
- Cuisine: Japanese
Ingredients
Scale
Ginger Sauce Ingredients
- 2 tablespoons minced ginger or ginger paste
- 1/2 to 3/4 cup diced onion (depending on preference)
- 1/4 cup soy sauce
- 3 tablespoons lemon juice
- 3 tablespoons white vinegar
Instructions
- Prepare the Ingredients: Chop the onion into small pieces and peel and mince the ginger root if you haven’t already done so.
- Blend the Sauce: In a food processor, combine the minced ginger, diced onion, soy sauce, lemon juice, and white vinegar. Blend until the mixture is smooth. You’ll notice the color lightening slightly due to air incorporation; this is normal. The sauce will return to its brown color once it settles.
- Serve: Pour the sauce over steak, chicken, seafood, vegetables, or rice to enhance their flavor with this vibrant Japanese ginger sauce.
Notes
- Adjust the amount of diced onion to suit your taste preference, balancing sweetness and pungency.
- For best flavor, use fresh ginger rather than powdered ginger or pre-made paste.
- Store remaining sauce in an airtight container in the refrigerator for up to one week.
- This sauce can also be used as a marinade by allowing meat or seafood to soak in it before cooking.
Keywords: Japanese ginger sauce, steakhouse sauce, ginger dipping sauce, soy sauce dressing, Asian sauce
