Prep 5 mins
Cook 0 mins
- 1⁄4 cup chopped onion
- 1 piece gingerroot or 1⁄8 teaspoon ground ginger
- 1⁄2 cup soy sauce
- 1⁄4 cup rice wine vinegar
- Combine all ingredients in blender and process until smooth.
Excellent. Heavy on the onions. Make it early and let it rest for a couple of hours for the flavors to meld.
This dipping sauce can be used for Japanese pot stickers (gyoza), spring rolls and certain types of white raw fish (sashimi or otsukuri). There is really no substitute for fresh ginger (tubes are 2nd choice). You can use an asian grinder or a european zester and 'squeeze' out the ginger juice to avoid eating too much pulp if you wish. You can also add a bit of chili oil if you want a little heat. 'Roasted' dried fish flakes will add a savoury and sweet dimension. Lemon/lime juice or zest is also very refreshing! Tip: most Japanese people eat raw fish simply dipped into special 'sashimi' soy sauce and just a little ground Japanese horseradish, which is green in colour and expensive as hell, called 'wasabi'. I think the reason why Benihana uses Onions in their ginger dipping sauce is because it goes well with the oily, savoury and hot-plate fried foods that they typically serve at a Teppanyaki house.
I love this stuff! We dipped steak, veggies, and rice in it. Benihana is one of my favorite restaurants and I can never get enough of this sauce. Now I can make it at home! It was a bit on the watery side however. Might try and thicken it up next time. Regardless, this is excellent!