Ginger sauce please?

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I would really like to find a good ginger sauce recipe. There is a fancy restaurant called Benihana where they cook the food in the middle of your table. It is a real show, with lots of knife flourishes etc. AND they have this scrumptious ginger dipping sauce. I even bought some to take home. Any suggestions?

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Does it look mostly like soy sauce with ginger flavoring? Maybe I’m confusing it with the garlic-flavored sauce. Anyway, I’ve seen all of this kind of stuff in bottles at Japanese grocery stores (the one near me is part of the Nijiya chain). I’ll see if I can dig up a recipe over the weekend.

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In Shizuo Tsuji’s Japanese Cooking, A Simple Art, there is a recipe that needs to be prepared 31 days in advance!

Mix 5 tsp sake and 3 TBSP mirin, and burn off the alcohol. (With a lighter?)

With a damp cloth, wipe a 2-inch square piece of konbu (giant kelp).

Combine the konbu and sake/mirin mix with:

1 cup dark soy sauce
3 TBSP tamari sauce
1/3 oz. (10 grams) dried bonito flakes

Let stand for 24 hours (refrigerated?), then strain through cheesecloth and “store in a cool dark place for 30 days to mature. Keeps 2 to 3 years, but the best flavor occurs after aging from 6 months to 1 year.” You can use it in fewer than 30 days “only in an emergency.”

To convert this Tosa Soy Sauce to ginger sauce, combine 1 TBSP finely grated ginger with 1/2 cup Tosa Soy Sauce immediately before serving.

No wonder Japanese restaurants treat those little dishes of sauce like liquid gold…

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Have you tried http://www.topsecretrecipes.com[/url%5D. I think you might find something there. If not you can ask them for it. HTH

Ron M

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Ron,

Even if they don’t have that recipe, it’s a great site. Thanks.

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I don’t have a ginger sauce, per se; but one of my favorite recipes has a ginger/garlic/soy sauce built in — you might be able to excerpt the “sauce” part out of the recipe & adapt it to your uses:

1 teaspoon cornstarch
1/4 cup reduced sodium soy sauce
1/2 lb of meat, cut for stir-fry (original recipe called for pork tenderloin, but I’ve successfully used beef, chicken & even scallops )
non-stick cooking spray/oil
1/2 teaspoon sesame oil
1 to 2 Tablespoons minced garlic
1 to 2 Tablespoons grated ginger
1/2 to 1 lb fresh green beans, trimmed & cut in 1″ to 2″ pieces
1/4 cup chicken stock
1/4 to 1/2 cup chopped cashews

Mix cornstarch with soy sauce, add meat and chill marinade mixture in refrigerator.
Steam green beans until crisp-tender / plunge into cold water to stop cooking
Spray non-stick saute pan briefly with cooking spray, add sesame oil & heat on medium
Add garlic & ginger, saute for 1 minute — careful, the ginger tends to spatter & pop at this stage —
Add in meat mixture with marinade
Stir-fry for 1-2 minutes, until meat looses most of its color
Drain beans, and add to meat mixture with chicken stock.
Mix well, cover and cook on medium heat for 2-5 minutes, until meat is done and beans are hot.
Serve over steamed rice or new potatoes.

(I love the sauce this dish makes, so I usually increase the amounts of soy sauce, ginger & garlic, as well as using 1/2 to 3/4 cup of chicken stock to make more sauce)

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Tnx all — One of my searchers actually found the Benihana recipe for me.

Ron M–great site. I just seem to collect recipes even when I don’t use them. This site will save me time looking.

Jescher–the long one sounds interesting but I was looking for something between the store bottles and a six month aging process.

Samantha–really will have to try that one.

Again tnx all — sorry it took so long to get back to you — new computer is taking some getting used to.

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