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Japanese Steakhouse Ginger Sauce

Japanese Steakhouse Ginger Sauce: Quick, Flavorful Treat!

This Japanese Steakhouse Ginger Sauce elevates dishes with a zesty kick in under 5 minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Collection
Cuisine: Japanese
Calories: 16
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons minced ginger Fresh ginger is key for flavor
  • 1 small diced onion Chop finely for even texture
  • 0.5 cup soy sauce Tamari for gluten-free option
  • 2 tablespoons fresh lemon juice Best for vibrant flavor
  • 2 tablespoons white vinegar Rice vinegar can be used for milder taste

Equipment

  • Food Processor

Method
 

Step-by-Step Instructions
  1. Finely chop 1 small onion into small pieces and set aside.
  2. If using fresh ginger, peel and mince it finely, aiming for about 2 tablespoons.
  3. In a food processor, combine minced ginger, chopped onion, 0.5 cup of soy sauce, 2 tablespoons fresh lemon juice, and 2 tablespoons white vinegar.
  4. Blend the mixture on high speed for about 30 seconds until smooth.
  5. Taste the sauce and adjust the acidity by adding more lemon juice or vinegar if desired.
  6. Transfer the sauce to a serving bowl or store in an airtight container.

Nutrition

Serving: 1tablespoonCalories: 16kcalCarbohydrates: 2gSodium: 300mgPotassium: 40mgVitamin C: 1mgCalcium: 1mg

Notes

Store remaining sauce in an airtight container in the fridge for up to 1 week or freeze for up to 3 months using ice cube trays.

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