Ginger Sauce (Japanese Steakhouse)
This Ginger Sauce is SO EASY! Bursting with fresh ginger, lemon, and tamari, it’s perfect for marinating, dipping, or drizzling with vibrant Japanese steakhouse flavors.
Servings: 4 servings
Ingredients
- 1/2 cup chopped yellow onion
- 1 1/2 tablespoons chopped fresh ginger root peeled, adjust to your preferred intensity
- 1/3 cup tamari can substitute with low sodium soy sauce
- 3 tablespoons rice vinegar
- 1 lemon zest and juice zest and juice of one lemon (1 1/2 - 2 tablespoons juice)
- 2 teaspoons brown sugar optional
Instructions
- Start by dicing your yellow onion and peeling your fresh ginger. Aim for a fine chop to ensure a smooth sauce.
- In your blender or food processor, add the chopped onion, ginger, tamari, rice vinegar, lemon zest, lemon juice, and optional brown sugar.
- Pulse the mixture until everything is well combined and has a smooth consistency. You can adjust the blending time based on how chunky or smooth you like your sauce.
- Give your sauce a taste! Feel free to adjust the flavors by adding more ginger for spice, more lemon juice for acidity, or a dash more tamari for saltiness.
- You can either serve it immediately or transfer it to a jar and store it in the refrigerator for later use. This sauce is best enjoyed fresh, but it can last up to a week in the fridge.
Equipment
- Cutting Board
- Sharp Knife
- Blender or food processor
- Measuring Cups and Spoons
- Bowl
Notes
- Use fresh ginger for the best flavor; avoid stale ginger.
- Adjust seasoning by tasting as you go to balance saltiness and acidity.
- Blend just until combined to keep a pleasant texture; avoid over-blending.
- Store in an airtight container and use clean utensils to keep sauce fresh up to a week.
- Try seasonal variations like adding fresh herbs, fruits, or spices to customize the sauce.