Ingredients
- half a medium onion, roughly chopped
- 2-inch piece of ginger, peeled and roughly chopped
- 2 tablespoons lemon juice
- Zest from one small lemon
- 3/4 cup Kikkoman low sodium soy sauce
- 1/4 cup unseasoned rice vinegar
- 1 teaspoon sugar
Make the Sauce
Combine all the ingredients in a blender or food processor.
Pulse the mixture until it’s well combined but still has a slightly chunky, coarse texture. You are not looking for a perfectly smooth purée. This should only take 20-60 seconds.
The sauce is ready to use immediately, but the flavor improves significantly if you let it sit in the refrigerator for at least a few hours. This allows the sharp bite from the raw ginger and onion to mellow out and meld with the other ingredients.
Benihana-Style Ginger Dipping Sauce
This sharp, punchy ginger sauce cuts through rich grilled meats perfectly. You just blend raw ginger and onion with soy sauce and vinegar – it stays chunky and has this intense bite that mellows out after sitting in the fridge for a few hours.
Ingredients
- half a medium onion roughly chopped
- 2-inch piece of ginger peeled and roughly chopped
- 2 tablespoons lemon juice
- Zest from one small lemon
- 3/4 cup Kikkoman low sodium soy sauce
- 1/4 cup unseasoned rice vinegar
- 1 teaspoon sugar
Instructions
- Add onion, ginger, lemon juice, lemon zest, soy sauce, rice vinegar and sugar to a blender.
- Pulse for 20-60 seconds until combined but still slightly chunky.
- Refrigerate for at least 2 hours to allow flavors to meld.
Notes
Can be used immediately but tastes best after resting. Keeps refrigerated for up to 1 week.
