Ginger Dipping Sauce

This is JUST LIKE what you get at the restaurants! It does need to be made ahead of time so the flavors can meld. But otherwise spot on.

Exactly the flavor I was expecting.

This sauce is wonderful! It is the closest to the flavor of the ginger sauce from my favorite Japanese restaurant. I finely grated the ginger instead of mincing and added a teaspoon or so more to the recipe to ramp up the ginger flavor. I also used liquid aminos in place of soy sauce because soy is too salty and “heavy handed”. And I didn’t blend it. It was just perfect and will be making more!

We’re on our way to a Japanese steakhouse tonight that does not serve ginger sauce. That’s a travesty, imho. Whipped up a batch of this very delicious sauce and I’ll be on my way. Wish me luck that I don’t get kicked out!

Made exactly as directed. My family loved it… Definitely a keeper!

Awesome and easy 🙂

We ran out! Everyone raved about it. We made it to eat with fondue.

My whole family really liked this recipe. The flavor is perfect. I used it to dip pork and eggplant wontons. Made this recipe with no variants except I didn’t have fresh ginger root so I just used a small amount of ground ginger.

We went to a Japanese steak house recently and I’ve been thinking about the ginger dipping sauce we had there ever since! Found this recipe and had to try it! It was great. Only substitution was Stevia instead of sugar (trying to be low carb). I thought it was very close and have used it for meat, veggies, anything I can think of trying! Look forward to making it over and over again!

as written this would be “okay” but with a few modifications this becomes a 5* recipe.. here’s what i did.. used vidalia onion, grated the ginger, 1 T bottled lemon juice, 2 T soy sauce, 2 tsp brown sugar (half that if it’s going to be a marinade) and subbed rice vinegar for the white.. i used my ninja single serve to blend.. i doubled the recipe to use as a marinade on two very large chicken breasts which bf will grill later on.. ty for the start of something i’m sure i’ll be making again ~~UPDATE: after trying the finished product i’d say for the marinade to use the full amount of soy sauce.. this was still very good though.. ty again for the recipe

This was a really good sauce for seafood! Nice flavor and simple to make with pantry staples!

Easy with a great taste..I made it exactly as directed the only change I will make is to use low sodium soy sauce next time..

I added a 1/4 cup more soy sauce, added 1/4 tsp of lemon zest, and omitted the vinegar. Even my 6 year old daughter loved it!

I made recipe as is and found it way too salty and soy-saucy for my tastes, even with reduced sodium soy sauce. I would prefer it a tad thicker, too.

The best dipping sauce! What a hit for my beef dandy,

We substituted lime (instead of lemon), used red onion and red wine vinegar (because that’s what we had!) and it turned out great. We actually used this as a marinade on thin-sliced beef, put the beef on a skewer and grilled it. So pleased. This is a keeper!

My family loves this marinade! I’ve used it on salmon and beef so far and it’s great. I don’t really measure but I do use the ingredients listed and it always turns out great!

Just like the dipping sauce you get in Japanese restaurants.

A secret used to increase body of the sauce was shared by our hibachi chef who we dine with every couple weeks for many years. They include some raw carrot and celery blended in a blender to the sauce. This puts more fiber in the sauce.

Texture is great, but I prefer mine a little sweeter so I add some extra brown sugar.

Add some fresh coriander and it will the best shrimp dip eeeeeever