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Benihaha Ginger Sauce Recipe (Copycat). Enjoy your favorite Japanese steakhouse experience right at home with this fresh and zingy homemade ginger sauce. Drizzle this over or mix it in with your fried rice, grilled veggies, or use it as a dipping sauce.
For more favorite Asian dipping sauces try our Sweet and Sour Sauce,Teriyaki Sauce,Hoisin Sauce,Yum Yum Sauce, andSweet Chili Sauce!
What is Ginger Sauce?
If you’ve been to a Japanese steakhouse before, you probably already know how irresistible ginger sauce is. If not, you’re definitely in for a treat. When I make a hibachi style dinner at home, I dip practically everything into this mouthwatering sauce. I think the perfect bite of hibachi is 50% meat, 50% ginger sauce. Okay, maybe that ratio is slightly off but you know what I mean…it’s THAT good!
Hibachi cooking originated in Japan where the first modern hibachi restaurant opened in the 1940’s. A couple of decades later, in the 1960’s, hibachi found its way to the United States and it has been wildly popular ever since, taking a prominent seat in American restaurant culture. Both Ginger Sauce and Yum Yum Sauce are the most popular Japanese steakhouse hibachi sauces. If you’ve been to the the popular Benihana Japanese Steakhouse chain you’ll know that their ginger sauce is their #1 requested sauce.
The ingredients in this copycat Benihana ginger sauce recipe are simple, fresh, and simply incredible when they’re all blended together. It’s made with just 6 ingredients that may already have on hand and it’s whipped up in just a matter of seconds. Once you make a batch at home, you’ll see why I’m singing the praises of this sauce!
This ginger dipping sauce recipe is also vegan friendly. You don’t need shrimp or steak to dip into it, either. You can mix this sauce in with your fried rice, noodles, hibachi grilled vegetables, etc, or use it as a dipping sauce for your veggie egg rolls.
How to use Ginger Sauce
There are a number of ways you can enjoy this delicious Japanese steakhouse ginger sauce. While I love using mine to dip in hibachi cooked steak, chicken, pork, shrimp, and grilled veggies, you can also use it as a dipping sauce for wontons, potstickers, egg rolls, and sushi. It’s also great drizzled over rice and noodles. Or spoon some onto salmon steaks and then bake or grill them.
And if you want to elevate your salad skills, use this sauce as a dressing over your favorite leafy greens. Just add some oil to it, give a thorough shake, and pour. It’s a great way to add flavor and zing to your salads!
Ginger Sauce Recipe
Let’s get started!
As previously mentioned, this homemade ginger sauce can be made in just a few minutes. You might already have some of the ingredients on hand and the cleanup afterwards is also quick and easy.
To make this sauce, you just need to place everything into a blender and then blend it all together until it’s smooth. That’s all there’s to it!
Store it in an airtight jar in the fridge where it will keep for up to 5 days.
Ingredient Notes:
- If you want the ginger to be less pronounced, you can use less than what the recipe calls for. If you really want the ginger to stand out, use a little bit more.
- You can substitute low sodium soy sauce for the tamari but we highly recommend using tamari. Tamari has a richer, deeper, more complex flavor than soy sauce and so is particularly suited for dipping.
- The brown sugar provides a nice balance of sweetness to spicy zing of the ginger but it is entirely optional.
Be sure to try these other delicious Asian sauces:
- Yum Yum Sauce
- Black Bean Sauce
- Hoisin Sauce
- Eel Sauce (Unagi Sauce)
- Ponzu Sauce
- Jerk Sauce
- Char Siu Sauce
- Sweet Chili Sauce
- Teriyaki Sauce
- Sweet and Sour Sauce
Ginger Sauce (Japanese Steakhouse)
Kimberly Killebrew
Enjoy your favorite Japanese steakhouse experience right at home with this fresh and zingy homemade ginger sauce!
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course condiment, Sauce
Cuisine American, Japanese
Servings 6
Calories 16 kcal
Ingredients
- 1/2 cup chopped yellow onion
- 1 1/2 tablespoons chopped fresh ginger root , peeled (use more or less depending on strength preference)
- 1/3 cup tamari (highly recommended for the best flavor, but can substitute low sodium soy sauce)
- 3 tablespoons rice vinegar
- zest and juice of one lemon (1 1/2-2 tablespoons juice)
- 2 teaspoons brown sugar (optional)
Instructions
Place everything in a blender and blend until smooth.
Store in a sealed jar in the fridge for up to 5 days.
Makes about 3/4 cup ginger sauce.
Nutrition
Serving: 2tablespoons | Calories: 16kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 721mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Keyword Ginger Sauce, Hibachi Sauce
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet
Originally published on The Daring Gourmet February 6, 2021
FAQs
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.
What are the two sauces at Japanese steakhouse? ›
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.
What is the brown sauce at hibachi restaurants? ›
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.
What sauce does Japanese hibachi use? ›
Yum yum sauce is most often used for Japanese steakhouse style recipes like Hibachi Veggies, Hibachi Fried Rice, and Hibachi Steak. But there are plenty of other ways to use this delicious sauce! Try it as a dip for cold veggies like carrots, celery, and snap peas (<<my personal fav).
What do hibachi chefs squirt on food? ›
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”).
What is ginger dressing sauce made of? ›
Combine olive oil, soy sauce, rice vinegar, water, honey, garlic, and ginger in a 1-pint glass jar. Cover the jar with a tight-fitting lid; shake well.
What is the most popular Japanese sauce? ›
Shoyu is the most widely used condiment in Japanese cuisine and found in or added to a large number of dishes. The fermented soybean product adds depth to a dish when cooked together or when used as a dipping sauce like for sushi. There are different types of soy sauce, including light and dark ones.
What is Yum Yum Sauce made of? ›
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!
What is the Japanese mother sauce called? ›
Kaeshi is a Japanese version of a French "mother sauce" -- a sauce base from which several "daughter sauces" are made. Kaeshi is used to make dipping sauces for cold and hot noodles, Tempura, and other dishes.
Does ginger sauce need to be refrigerated? ›
GINGER SAUCE RECIPE NOTES
Storing & Fridge Life – Keep homemade hibachi ginger sauce refrigerated when not in use, and store in an airtight container such as a mason jar. It will keep well for up to 7 days.
Comments are unavailable. From tonkatsu to Worcestershire to yakisoba sauce, these Japanese brown sauces (or Sosu) are condiments served and eaten with fried food or specific Japanese dishes.
What's the difference between hibachi sauce and teriyaki sauce? ›
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.
What is Japanese ginger sauce made of? ›
Ginger Sauce Ingredients
To make this hibachi dipping sauce, you will need onions, ginger, lemon, rice wine vinegar, brown sugar, and soy sauce.
What is Japanese steak sauce made of? ›
Japanese steak sauce is a savory, flavorful condiment made from toasted sesame seeds, grapeseed oil, soy sauce, rice vinegar, onion, garlic, and spices like mustard powder. The ingredients are combined and mixed until the desired consistency is achieved, which is a thick and creamy sauce that's perfect for steaks.
What gives hibachi its flavor? ›
Traditional hibachi has lots of garlic, which has a pungent flavor that really elevates the food. This method doesn't add a ton of seasonings to the food, but rather is a quick cooking method that really lets the flavor of the meat and vegetables shine.
What is Japanese ginger made of? ›
Pickled sushi ginger or Gari (ガリ) is a Japanese pickle made by brining thin slices of young ginger in vinegar, sugar, and salt. It has a refreshing sweet and sour taste with a hint of spiciness, making it a popular side dish to serve with sushi.
What is Chinese ginger sauce made of? ›
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.
What is hibachi dressing made from? ›
Ingredients
- ½ cup minced onion.
- ½ cup peanut oil.
- ⅓ cup rice wine vinegar.
- 2 tablespoons water.
- 2 tablespoons minced fresh ginger root.
- 2 tablespoons minced celery.
- 2 tablespoons ketchup.
- 4 teaspoons soy sauce.
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!
