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This simple, delicious Ginger Sauce recipe is full of flavor and made with mostly pantry ingredients. You’re only minutes away from a classic Asian dipping sauce that is perfect for potstickers, tempura, grilled veggies, and all your favorite proteins.
This hibachi Ginger sauce recipe is inspired by one they often serve at Japanese steakhouses (such as Benihana) and sushi restaurants. It’s salty and flavorful and has classic Asian flavors like garlic, ginger, and soy.
It’s easy to make in minutes, and it’s a versatile condiment for more than just appetizers. Try it as a stir-fry sauce for your fried rice or noodles and as a marinade or dipping sauce for steak, beef, chicken, pork, and shrimp. Or try a drizzle over grilled vegetables like zucchini, onions, broccoli, and carrots and other side dishes.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Rice vinegar: Also known as rice wine vinegar. Or substitute white vinegar or even lemon juice (the flavor will change).
- Ginger: Store the whole root ginger in the freezer, as-is and grate it when you need it. Some grocery stores also sell tubes of grated ginger in the produce area and it works perfectly here.
- Red chili flakes: Consider omitting these if you’re feeding children or add more if you love the heat.
Step-by-step instructions
- In a small bowl, whisk together hot water and sugar until the sugar is dissolved. Pour in soy sauce, rice vinegar, ginger, sesame oil, Sriracha, and garlic. Add red chili flakes to the mixture to taste (I like ½ teaspoon).
Recipe tips and variations
- Yield: This recipe makes about 1 cup ginger sauce, enough for 8 servings, 2 tablespoons each.
- Storage: Store leftovers covered in the fridge for up to 4 days.
- Freezer: Label, date, and freeze leftover sauce for up to 2 months. Thaw overnight in the refrigerator.
- Super smooth: For a smooth sauce, blend all ingredients in a food processor or blender. You could even run your batch through a fine-mesh sieve.
- Your favorite flavors: Substitute honey for the sugar, add lemon zest, or garnish your sauce with scallions or sesame seeds.
- More homemade sauces: For more Asian-inspired sauces, discover my easy homemade Teriyaki glaze, Vietnamese Nuoc Cham, or Thai Peanut Dressing.
Frequently Asked Questions
Ginger sauce is made with soy sauce, rice vinegar, garlic, ginger, red chili flakes, sesame oil, Sriracha, water, and sugar.
Potsticker sauce is often called gyoza sauce, ginger sauce, or hibachi sauce.
Soy sauce is made from soybeans which are naturally gluten free. However, many companies use wheat-based ingredients as fillers, thickening agents, or “natural flavors.” If that is important to you, be sure to read your labels or look for a verified gluten-free soy sauce. Or, substitute tamarind for the soy sauce.
More Asian-inspired recipes
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Thai Chicken Salad
Appetizer Recipes
Vietnamese Spring Rolls
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Ginger Sauce
Ingredients
- 3 tablespoons hot water
- 2 tablespoons granulated sugar
- 6 tablespoons soy sauce
- 4 tablespoons rice vinegar (see note 1)
- 2 tablespoons fresh ginger peeled and minced (see note 2)
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha
- 2 cloves garlic minced
- red chili flakes to taste (see note 3)
Instructions
- In a medium bowl, whisk together hot water and sugar until the sugar is dissolved. Whisk in soy sauce, rice vinegar, ginger, sesame oil, Sriracha, and garlic. Add red chili flakes to taste (I like ½ teaspoon).
Notes
- Rice vinegar: Also known as rice wine vinegar. Or substitute white vinegar or even lemon juice (the flavor will change).
- Ginger: Store the whole root in the freezer, as-is and grate it when you need it. Some grocery stores also sell tubes of grated ginger in the produce area and it works perfectly here.
- Red chili flakes: Consider omitting these if you’re feeding children or add more if you love the heat.
- Yield: This recipe makes about 1 cup ginger sauce, enough for 8 servings, 2 tablespoons each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.