Description
This quick and easy Japanese Steakhouse Ginger Sauce recipe delivers a zesty, savory, and tangy flavor perfect for drizzling over grilled meats, seafood, or vegetables. Made with fresh ginger, onion, soy sauce, lemon juice, and white vinegar, this no-cook sauce captures the signature umami taste found in Japanese steakhouse dishes, enhancing your meals in minutes.
Ingredients
Scale
Ingredients
- 2 tablespoons Minced Ginger or Ginger Paste (Fresh ginger adds a zesty kick)
- 1 small Diced Onion (Provides a sweet, savory balance)
- 1/4 cup Soy Sauce (Salty base contributing to umami)
- 2 tablespoons Lemon Juice (Brightens the sauce with acidity)
- 2 tablespoons White Vinegar (Rounds out the flavors)
Instructions
- Prepare Ingredients: Mince the fresh ginger or use ginger paste, and finely dice one small onion to ensure they blend well into the sauce.
- Combine Sauce Components: In a bowl, mix together the minced ginger, diced onion, soy sauce, lemon juice, and white vinegar until well incorporated to form the flavorful ginger sauce.
- Rest and Serve: Allow the sauce to sit for at least 5 minutes to let the flavors meld. Serve as a dipping sauce or drizzle over your favorite grilled steak, seafood, or vegetables.
Notes
- Use freshly minced ginger for the best zest and authenticity.
- This sauce is best used fresh but can be refrigerated for up to 3 days.
- Adjust the lemon juice and vinegar to taste depending on preferred acidity levels.
- Perfect as a marinade or finishing sauce for grilled meats and seafood.
