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    Home » Recipes » Condiments

    Angela @ BakeItWithLove.com · 1 Comment

    Hibachi Ginger Sauce

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    My favorite Benihana dipping sauce is this Hibachi Ginger Sauce! It's meant for your seafood dishes, but is absolutely divine with hibachi style steak, chicken, vegetables, and more!!

    This hibachi ginger sauce is perfect for dipping your favorite hibachi style meats and vegetables into!

    This hibachi ginger sauce is perfect for dipping your favorite hibachi style meats and vegetables into!

     

    This hibachi-style ginger dipping sauce is one I have used for many years, like my Benihana Ginger Salad Dressing. The ginger dipping sauce, mustard cream sauce, and dressing recipe were available on the Benihana website and I've had them committed to memory ever since!

    Hibachi Ginger Sauce Recipe

    Benihana makes this wonderful ginger sauce fresh daily, like their other sauces. Unfortunately, unlike the Benihana ginger salad dressing, this sauce is not available for sale at Benihana restaurant locations.

    So, of course, avid fans like myself simply have to have it at home! Thankfully, it's ridiculously easy to make and doesn't require any special ingredients...other than some fresh ginger.

    Fresh ginger is a must have. I few inches of ginger root is all you will need or even a tube of ginger ( paste ) available in the produce section. I do not recommend substituting ground ginger!

    How To Make Hibachi ( Benihana ) Ginger Sauce

    I suggest using a food processor, blender, or even a hand blender. However, you can also grate and crush the onion and ginger. The best consistency results are from using one of the appliances mentioned.

    Chop your onion, peel your ginger and cut it into thin slices before adding the juice and zest of a lemon, soy sauce, and vinegar. Blend until consistently smooth.

    Store in an airtight container. Keep refrigerated before serving.

    Benihana's signature ginger dipping sauce tastes best after being refrigerated, if not overnight, then at least for an hour or more.

    Ginger sauce may be stored in an airtight container in the refrigerator for up to one week.

    authentic Benihana ginger sauce recipe screenshot from 2004 website.

    Important Recipe Notes:

    The original and authentic Benihana ginger sauce recipe is double the amount given in the recipe card. It calls for 5 ounces of onion and 2 ounces of fresh ginger, which can seem like a lot! If you are worried about the ginger quantity, start with less. You can always add more!

    Also, if using dried ground ginger it is more potent than fresh ginger. Start with less and adjust by tasting your dipping sauce.

    Uses For Ginger Dipping Sauce

    My family and I use our hibachi ginger dipping sauce with my hibachi steak and shrimp, as well as my hibachi fried rice and hibachi vegetables! It's also wonderful with steak tips, grilled or roasted chicken, and seafood like butter poached lobster or pan seared shrimp!

    Check out all of my fabulous hibachi recipes on the hibachi page!

    a square collage image showing four of my hibachi recipes - steak and shrimp, noodles, dipping sauce and chicken entree with a green overlay for text 'Hibachi recipe index'

    Other Hibachi Sauces

    • Yum Yum Sauce
    • Hibachi Ginger Sauce (this page)
    • Hibachi Mustard Sauce
    This hibachi ginger sauce is perfect for dipping your favorite hibachi style meats and vegetables into!
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    4.91 from 74 reviews

    Hibachi Ginger Sauce

    My favorite Benihana dipping sauce is this Hibachi Ginger Sauce! It's meant for your seafood dishes, but is absolutely divine with hibachi style steak, chicken, vegetables and more!!
    Author | Angela
    Servings: 6 servings
    Calories: 37kcal
    Prep 5 minutes
    Cooking 0 minutes
    Total Time 5 minutes
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    Ingredients
     

    • ½ cup onion (½ a medium onion)
    • 2 tablespoon ginger (fresh, peeled, then thin sliced or grated)
    • ½ large lemon (zested, chopped, and squeezed)
    • 1 cup soy sauce
    • ½ cup vinegar

    Instructions

    • Chop onion, peel, and either thinly slice or grate ginger. Zest the lemon and squeeze into a food processor blender bowl or cup.
    • Add soy sauce and vinegar, then combine until smooth.
    • Refrigerate until ready to serve. Stir or shake before serving.

    Equipment You May Need

    Blender or Food Processor (optional for smoother consistency)
    Airtight Storage Container
    Grater Set

    Notes

    The original and authentic Benihana ginger sauce recipe is double the amount given above in the recipe card. It calls for 5 ounces of onion and 2 ounces of fresh ginger, which can seem like a lot! If you are worried about the ginger quantity, start with less. You can always add more!
    Also, if using dried ground ginger it is more potent than fresh ginger. Start with less and adjust by tasting your dipping sauce.

    *Benihana's signature ginger dipping sauce tastes best after being refrigerated, if not overnight, then at least for an hour or more.
    **Ginger sauce may be stored in an airtight container in the refrigerator for up to one week.

    Nutrition

    Calories: 37kcal (2%) | Carbohydrates: 5g (2%) | Protein: 4g (8%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Sodium: 2161mg (94%) | Potassium: 124mg (4%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin C: 6mg (7%) | Calcium: 13mg (1%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Condiments, Sauces
    Cuisine Japanese
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Yum Yum Sauce
    Hibachi Mustard Sauce »

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    Comments

    1. Gael P. says

      May 16, 2022 at 3:50 pm

      5 stars
      I made a much smaller amount and used freshly ground dried ginger. It was delicious!

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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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