Ginger Sauce (Japanese Steakhouse)
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
6
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Calories
16 kcal
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Course
Condiments
Ginger Sauce (Japanese Steakhouse)
Description
Ginger Sauce (Japanese Steakhouse) uses a blend of chopped yellow onions, fresh peeled ginger root, tamari or low sodium soy sauce, rice vinegar, and fresh lemon zest and juice. Optional brown sugar can be added for subtle sweetness. These components are puréed until smooth, creating a sauce that balances the pungent heat and aroma of ginger with the brightness of lemon and the savory depth of tamari. The acidity from rice vinegar and lemon juice brightens the flavor, making the sauce suitable for drizzling over grilled meats, seafood, or vegetables, or for use as a dipping sauce.
The sauce keeps refrigerated in a sealed container for up to 5 days, allowing the flavors to develop further. Its fresh ingredients provide a distinctive taste reminiscent of Japanese steakhouse-style sauces.
Ingredients
- 1/2 cup chopped yellow onion
- 1 1/2 tablespoons ginger root peeled (use more or less depending on strength preference, chopped fresh
- 1/3 cup tamari (highly recommended for the best flavor, but can substitute low sodium soy sauce)
- 3 tablespoons rice vinegar
- lemon zest and juice of one lemon (1 1/2-2 tablespoons juice
- 2 teaspoons brown sugar (optional)
Instructions
- 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 Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 16 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 16kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 721mg | 30% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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