Hibachi Ginger Sauce
This hibachi ginger sauce tastes like the real deal! It’s perfect for dipping, drizzling, and it’s gluten and soy free.
What is the ginger sauce at hibachi restaurants?
There are two ginger “sauces” that you may recognize from hibachi restaurants. One is the ginger dressing that you’ll recognize on salads and the other is the sauce that is served alongside a full hibachi meal. It’s made with onion, ginger, soy sauce, and vinegar and it’s packed with flavor for dipping your chicken and veggies in!
This recipe is the homemade version of the classic! It’s gluten-free, soy-free, and so simple to make.
Why you’ll love this ginger sauce
- It’s easy to make. Add all the ingredients to the food processor and blend! It couldn’t be simpler.
- It’s flavor-packed! This sauce is so flavorful and tastes amazing with chicken and veggies dipped in it!
The Ingredients for Homemade Ginger Sauce
- Yellow Onion. The yellow onion adds great texture to the sauce.
- Ginger. The fresh ginger packs such good flavor!
- Coconut Aminos. This adds quite a bit of salt to the sauce, but you can add additional salt as well.
- Rice Vinegar.
- Lemon Juice.
- Maple Syrup.
How to make Homemade Hibachi Ginger Sauce
- Step One. Add all of the ingredients to the food processor and blend.
- Step Two. Taste and season more if needed.
- Step Three. Serve over fried rice or with hibachi chicken and store in the fridge for 3-4 days.
Tips & Tricks
- Food processor over blender! A food processor is going to chop the large pieces of onion better and leave that chunky texture. However, if you only have a blender, that will work too.
- The chunky texture is the goal! This isn’t a sauce that’s fully pureed. Having the bite from the ingredients in the sauce really makes it feel authentic.
How long can you keep this hibachi ginger sauce in the fridge?
You can keep in the fridge for 3-4 days.
Can you freeze this sauce?
This sauce is actually a bit harder to freeze as the salt content is very high in coconut aminos, making it harder to freeze. You can try to freeze it in small portions, but it may not fully harden depending on the brand of coconut aminos.
What to serve with this sauce
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- 1 yellow onion, quartered
- 1” – 1 1/2″-inch ginger, peeled (adjust to taste)
- 2/3 cup coconut aminos
- 1/3 cup rice vinegar
- 1/4 cup lemon juice
- 1 tbsp maple syrup
- Add all of the ingredients to a food processor and blend until combined, but not fully pureed. You should still have small pieces of onion and ginger in the sauce.
- Taste and season as needed. The sauce is plenty salty from the coconut aminos, but add salt if desired.
- Serve over fried rice or with hibachi chicken and store in the fridge for 3-4 days.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 5 mins
- Method: no-cook