Benihana Ginger Dipping Sauce
- Ready In:
- 5mins
- Ingredients:
- 4
- Serves:
-
10
ingredients
- 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
directions
- Combine all ingredients in blender and process until smooth.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
see 4 more reviews