Japanese Ginger Dipping Sauce Food

GINGER DIPPING SAUCE

Ginger Dipping Sauce image

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.

Provided by Susan

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

¼ cup chopped onion
1 clove garlic, minced
1 tablespoon minced fresh ginger root
½ lemon, juiced
¼ cup soy sauce
¼ teaspoon sugar
¼ teaspoon white vinegar

Steps:

In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.8 g, Fiber 0.7 g, Protein 0.9 g, Sodium 602 mg, Sugar 0.5 g

GINGER SAUCE (JAPANESE STEAKHOUSE)

Ginger Sauce (Japanese Steakhouse) image

Enjoy your favorite Japanese steakhouse experience right at home with this fresh and zingy homemade ginger sauce!

Provided by Kimberly Killebrew

Categories condiment Sauce

Time 5m

Number Of Ingredients 6

Ingredients

1/2 cup chopped yellow onion
1 1/2 tablespoons chopped fresh ginger root (, peeled (use more or less depending on strength preference))
1/3 cup tamari ((highly recommended for the best flavor, but can substitute low sodium soy sauce))
3 tablespoons rice vinegar
zest and juice of one lemon (1 1/2-2 tablespoons juice)
2 teaspoons brown sugar ((optional))

Steps:

Place everything in a blender and blend until smooth. Store in a sealed jar in the fridge for up to 5 days. Makes about 3/4 cup ginger sauce.

Nutrition Facts : ServingSize 2 tablespoons, Calories 16 kcal, Carbohydrate 2 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 721 mg, Fiber 1 g, Sugar 1 g

BENIHANA'S GINGER SAUCE

Benihana's Ginger Sauce image

I dip all veggies in this as well as chicken, steak and shrimp. I asked my local Benihana for the recipe and they gave it to me!!

Provided by icetea

Categories Sauces

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 yellow onion
2 tablespoons peeled and grated fresh ginger
1/4 cup fresh lemon juice
1/2 cup white vinegar
1 cup soy sauce

Steps:

chop onion and grate ginger on a cheese grater or micro plane other wise it's kinda fiberous.place all ingredients in a food processor and pulse until well blended.

JAPANESE GINGER DIPPING SAUCE

Japanese Ginger Dipping Sauce image

Make and share this Japanese Ginger Dipping Sauce recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories Sauces

Time 5m

Yield 2/3 c.

Number Of Ingredients 6

Ingredients

1/3 cup soy sauce
1/3 cup sake
2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon garlic, grated
1 teaspoon ginger, grated

Steps:

Put all ingredients in a bowl, and stir well.

Nutrition Facts : Calories 764.7, Fat 41.1, SaturatedFat 5.3, Sodium 8039.7, Carbohydrate 54.9, Fiber 1.6, Sugar 40.4, Protein 16.2

TAHINI-GINGER DIPPING SAUCE

Tahini-Ginger Dipping Sauce image

This multipurpose sauce gives an Asian twist to ordinary foods. Spread it over salmon, chicken, grilled pork, or shrimp. You could also use it in the middle of a crudites platter. Different brands of Tahini have different thicknesses so add more water if needed to achieve the desired consistency.

Provided by cookiedog

Categories Sauces

Time 10m

Yield 1 heaping cup

Number Of Ingredients 9

Ingredients

3/4 cup mayonnaise
1/4 cup tahini (stir together if oil and nut butter have separated)
1 teaspoon soy sauce, plus more as needed
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 1/2 teaspoons peeled and finely chopped fresh ginger
2 teaspoons honey
2 tablespoons water, plus more as needed
1/2 teaspoon fresh lime juice, plus more as needed

Steps:

Combine the mayonnaise, tahini, the 1 teaspoons soy sauce, the vinegar, sesame oil, ginger, honey, the 2 tablespoons water and the 1/2 teaspoons lime juice in the bowl of a food processor fitted with the steel blade and process until smooth.
Add more water if necessary.
Season with more soy sauce and lime juice to taste.
Refrigerate in an airtight container until ready to use.
The sauce will keep, covered and refrigerated, for 2 to 3 weeks.
(The sauce will thicken over time, so adjust the consistency with more water if necessary. The flavor will also mellow over time, so adjust the seasonings if necessary.).

Nutrition Facts : Calories 1198.4, Fat 101.3, SaturatedFat 14.6, Cholesterol 45.8, Sodium 1634.3, Carbohydrate 70.3, Fiber 5.7, Sugar 22.9, Protein 13

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