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Hibachi Ginger Sauce

  • Author: Michelle
  • Total Time: 5 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free


Units Scale
  • 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


  1. 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.
  2. Taste and season as needed. The sauce is plenty salty from the coconut aminos, but add salt if desired.
  3. 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