Hibachi Ginger Sauce
Ingredients
- 1 yellow onion quartered
- 1 " - 1 1/2"-inch ginger peeled (adjust to taste)
- ⅔ cup coconut aminos
- ⅓ cup rice vinegar
- ¼ cup lemon juice
- 1 tbsp maple syrup
Instructions
- 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.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.