Benihana Ginger Dipping Sauce
Benihana ginger dipping sauce made with the actual recipe from the restaurant. Six ingredients pulsed in a food processor for a chunky, tangy dipping sauce traditionally served with seafood. No cooking required. Ready in minutes, but tastes even better after a few hours in the fridge.
Servings 8 servings
Calories 50kcal
Equipment
- 1 Blender or food processor or blender
- 1 Microplane Grater for lemon zest
- 1 Deli Containers for storage
Ingredients
- 2.5 oz onion thinly sliced
- 1 oz ginger peeled and thinly sliced
- 1.5 tbsp lemon juice
- 1 lemon zest only
- 1 cup Japanese soy sauce Kikkoman or similar Japanese-style
- 1/2 cup seasoned rice vinegar contains sugar and salt; if substituting unseasoned, add 1 tbsp sugar and a pinch of salt
Instructions
Prep
- Slice the onion thin. You need 2.5 ounces (70 grams).
- Peel and slice the ginger thin. You need 1 ounce (28 grams).
- Zest the lemon first, then juice it. You need the zest from one small lemon and 1.5 tablespoons (22 ml) of juice.
Blend
- Add the onion, ginger, lemon juice, lemon zest, soy sauce, and seasoned rice vinegar to a food processor.
- Pulse until the mixture is chunky but well-combined, about 20 to 60 seconds. Do not blend continuously or the sauce will become too smooth.
Finish
- Transfer the sauce to an airtight container and refrigerate for at least a few hours before serving. The flavor improves as it sits. If serving immediately, taste and add a small pinch of sugar if the sauce is too tart.
Video
Notes
Seasoned vs. Unseasoned Rice Vinegar
This recipe calls for seasoned rice vinegar, which already contains sugar and salt. If you only have unseasoned rice vinegar, add about 1 tablespoon of sugar and a pinch of salt to compensate. Texture
Pulse in short bursts rather than blending continuously. The finished sauce should be chunky with visible pieces of onion and ginger, not a smooth puree. Storage
Store in an airtight container in the refrigerator for up to one week. Stir before serving, as some separation is normal. Make-Ahead
The sauce tastes better after sitting overnight. Making it the day before is ideal.
This recipe calls for seasoned rice vinegar, which already contains sugar and salt. If you only have unseasoned rice vinegar, add about 1 tablespoon of sugar and a pinch of salt to compensate. Texture
Pulse in short bursts rather than blending continuously. The finished sauce should be chunky with visible pieces of onion and ginger, not a smooth puree. Storage
Store in an airtight container in the refrigerator for up to one week. Stir before serving, as some separation is normal. Make-Ahead
The sauce tastes better after sitting overnight. Making it the day before is ideal.
Nutrition
Calories: 50kcal