Ginger Sauce (Japanese Steakhouse)
A bright, savory ginger sauce made with tamari, rice vinegar, lemon, and a touch of brown sugar. Smooth-blended and ready to refrigerate.
Servings: 6 servings
Ingredients
Ingredients
- 1/2 cupchopped yellow onion
- 1 1/2 tablespoonschopped fresh ginger root peeled (use more or less depending on strength preference)
- 1/3 cuptamari highly recommended for the best flavor, but can substitute low sodium soy sauce
- 3 tablespoonsrice vinegar
- zest and juice of one lemon 1 1/2-2 tablespoons juice
- 2 teaspoonsbrown sugar optional
Instructions
Instructions
- Prepare the ingredients: measure 1/2 cup chopped yellow onion and 1 1/2 tablespoons chopped fresh ginger (peeled). Zest one lemon, then juice it (should yield about 1 1/2–2 tablespoons juice).
- Add to a blender: the chopped onion, chopped ginger, 1/3 cup tamari, 3 tablespoons rice vinegar, the lemon zest and lemon juice, and 2 teaspoons brown sugar (optional).
- Blend on high until the mixture is smooth, about 30–60 seconds. Stop once or twice to scrape down the sides with a spatula and blend again so everything is fully incorporated.
- Taste the sauce and, if desired, add the optional 2 teaspoons brown sugar (if you did not add it in step 2) and blend briefly to combine.
- Transfer the sauce to a sealed jar or airtight container and refrigerate. Store in the fridge for up to 5 days.
- Yield: makes about 3/4 cup ginger sauce.
Equipment
- Blender
- Spatula
- Jar or Airtight Container
Notes
2. Add to a blender: the chopped onion, chopped ginger, 1/3 cup tamari, 3 tablespoons rice vinegar, the lemon zest and lemon juice, and 2 teaspoons brown sugar (optional).
4. Taste the sauce and, if desired, add the optional 2 teaspoons brown sugar (if you did not add it in step 2) and blend briefly to combine.
4. Taste the sauce and, if desired, add the optional 2 teaspoons brown sugar (if you did not add it in step 2) and blend briefly to combine.