This Hibachi Ginger Sauce recipe is the closest thing I have found to Japanese steakhouse ginger sauce, and it’s so easy! Fresh simple ingredients blended into a harmonious tangy flavor. Hibachi ginger sauce is incredibly versatile–enjoy it on a fresh salad, sauteed vegetables, grilled meat, fried rice, and homemade spring rolls. It can double as a delicious marinade for steak and mushrooms–the possibilities are endless!
How to make Hibachi Ginger Sauce
This ginger sauce recipe is super simple, made effortlessly with a food processor or blender. Simply combine all the ingredients in a blender: onion, ginger, garlic, soy sauce, rice wine vinegar, lemon juice, honey, dark soy sauce, and black pepper. Pulse until it is to your preferred consistency. And that’s it!
Let sit in the refrigerator for at least 30 minutes before serving–this will give some time for the flavors to meld.
If you have dark soy sauce, it will make all the difference with a darker color and deep intense flavor. If you don’t no worries, just use regular/light soy in its place.
Shallots are a great way to improve upon this recipe–they have a milder, more balanced flavor than onions.
What to eat with Ginger Sauce
Whether you’re grilling, stir-frying, or steaming, ginger sauce is great with almost any protein, especially seafood. It’s also fantastic with any sort of fried rice or noodles as often seen in Hibachi restaurants. I like to use it as a marinade for grilled steak, sauce for oysters on the half shell, and dips for sushi bakes.
Not just delicious, ginger is an incredible rhizome with many health benefits including anti-nausea, anti-inflammatory, and immunity properties, just to name a few. Anti-inflammatory properties help reduce symptoms of arthritis, muscle pain, swelling, and contributes to healthy immune function. It can also alleviate PMS symptoms including pain and nausea as well as aid in weight loss. Hence why ginger tea is so popular; it’s a great preventative measure for diseases but it’s just as good as a quick cure for tummy aches, muscle pain, and swollen knuckles.
Learn how to make homemade ginger sauce--it's the closest I've found to Japanese steakhouse ginger sauce and it's incredibly easy. All you need is a blender!
Ingredients
1 small onion, chopped
2 tablespoons freshly grated ginger
2-3 cloves of garlic, chopped
1/4 cup soy sauce
3 tablespoons rice wine vinegar
1 tablespoon lemon juice
2 tablespoons honey
1 teaspoon dark soy sauce (or substitute regular soy sauce)
1/4 teaspoon ground black pepper
Instructions
1
Combine all ingredients in a blender or food processor and pulse until it reaches your desired consistency. If you feel it needs a little salt, add more soy sauce as needed.
2
Let marinate in the refrigerator for 30 minutes-1 hour for the best flavor. Even better overnight!
How to make Hibachi Ginger Sauce. This ginger sauce recipe is super simple, made effortlessly with a food processor or blender. Simply combine all the ingredients in a blender: onion, ginger, garlic, soy sauce, rice wine vinegar, lemon juice, honey, dark soy sauce, and black pepper.
The traditional Japanese Hibachi Brown Sauce, also known as “Yum Yum Sauce” or “Hibachi Sauce,” is usually vegan-friendly. The primary ingredients in this sauce are soy sauce, mirin (a sweet rice wine), dashi stock (made from dried bonito fish flakes or kelp), garlic, ginger, and sometimes a touch of sugar.
We asked our local hibachi chef and here is what is actually on the cart. The shakers are salt, pepper, sesame seeds, and garlic powder or garlic salt. The squirt bottles are sesame oil, soy sauce, and Japanese barbecue sauce (like Mr. Yoshido brand or the brand name “Japanese Barbecue Sauce”).
Their unique flavors and creamy textures make them the perfect companions for grilled delights. Whether you're a fan of the zesty kick of ginger sauce or the creamy indulgence of Yum Yum Sauce, one thing is certain: these two sauces are an essential part of the hibachi experience, and they're here to stay.
In hibachi, a theatrical take on Japanese teppanyaki cooking, sake is used both to flavor the food and set it on fire during routines such as "the volcano." As the hibachi business evolved, some chefs began offering squirts from the sake bottle to diners who had already been served an alcoholic drink and carded.
In the United States, teppanyaki (more commonly known simply as hibachi) was made famous by the Benihana restaurant chain, which opened its first restaurant in New York in 1964. Though Benihana cooks their food teppanyaki-style, they also serve dishes such as hibachi steak and chicken.
In addition to drinking, sake is also used in cooking and is an integral part of hibachi staples like the flaming onion volcano, where the alcohol is set alight.
brown rice, cooked and cooled – Day-old rice works really well for hibachi style rice. Of course you can also use white rice, but I prefer less processed brown for a little extra fiber.
Yum Yum Sauce is made of mayonnaise, ketchup, vinegar, garlic, sugar, paprika and water to thin the sauce out. That's it! It's really just a matter of the right ratios of ingredients to get the flavor you want!
To make sushi ginger, use only young ginger. Thinly slice and pickle it in a sugar and rice vinegar mixture. The sliced ginger will naturally become light pink from the tips of the young ginger (see the photo). Many commercial producers artificially dye the pickled ginger pink.
The sauce is made with peeled and finely chopped fresh ginger, light soy sauce, and rice vinegar. All ingredients are available at well-assorted supermarkets or Asian grocery stores. Ginger is a root and oddly shaped with lots of nooks and crannies.
The meat is cooked with Teriyaki sauce to make the meat shiny. The method of cooking Teriyaki food is the same as the method of cooking Hibachi food. The only difference is the sauce; Hibachi cuisine is cooked only with soy sauce, while Teriyaki cuisine is cooked with sweeter, more seasoned soy sauce.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
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