Where To Buy Hibachi Ginger Sauce?

Recipe for Benihaha Ginger Sauce (Copycat) With this tangy and fresh homemade ginger sauce, you can recreate your favorite Japanese steakhouse experience at home!

The deliciousness of ginger sauce is probably well known to you if you’ve ever eaten at a Japanese steakhouse. Otherwise, you’re in for a real treat. When I prepare a hibachi-style meal at home, I cover almost everything in this delectable sauce. The ideal hibachi bite, in my opinion, consists of 50% meat and 50% ginger sauce. Okay, so perhaps the ratio is a little off, but you get the point—THAT it’s wonderful!

The first contemporary hibachi restaurant established in Japan in the 1940s, where bachi cooking initially gained popularity. Hibachi arrived in the United States a few decades later, in the 1960s, and has been enormously popular ever since, occupying a key position in American restaurant culture. The most well-liked Japanese hibachi sauces are ginger sauce and yum yum sauce. You probably already know that the ginger sauce at the well-known Japanese steakhouse business Benihana is the most frequently requested condiment.

The ingredients in this homemade version of Benihana ginger sauce are straightforward and delicious when combined. It may be quickly prepared with just six simple ingredients that you probably already have on hand. When you prepare some at home, you’ll understand why I’m praising this sauce!

This recipe for ginger dipping sauce is also suitable for vegans. Additionally, you don’t need shrimp or steak to dip into it. You can use this sauce as a dipping sauce for your veggie egg rolls or mix it into your fried rice, noodles, hibachi grilled vegetables, etc.

What ingredients make up hibachi ginger sauce?

  • The most well-liked and adaptable option is yellow onion. Although it doesn’t taste or smell as harsh as white or red onions, it nevertheless has a distinct scent. They can be used in place of yellow, but yellow will complement this recipe’s flavor profile the best.
  • Before putting the ginger root in the blender, remove the root’s thin, brown skin. A 4 piece gives about 1/4 cup after being cut.
  • One clove of garlic is all that is needed in this recipe. It tastes more stronger and more pungent when it is prepared fresh.
  • Lemon Juice & Zest – Select a medium-sized lemon to ensure that you have enough juice and zest. You will get the least bitter, most flavorful zest from organic, unwaxed lemons.
  • A harsh, acidic vinegar is white vinegar. Malt vinegar or cider are acceptable alternatives, though none will have the same potent flavor.
  • Soy sauce: The foundation of many Japanese steakhouse sauce recipes is made up of this complicated ingredient. With a strong “umami flavor,” it has a hint of salt, is sweet, savory, and bitter all at once.


  • When not in use, keep homemade hibachi ginger sauce in the refrigerator. Store in an airtight container, like a mason jar. It will keep well for up to 7 days.
  • Make as a Marinade: This taste and acidity combination works well as a marinade for beef, chicken, and other fish. For a strong flavor, soak your protein for as little as 20 minutes.
  • This luxurious sauce can be used to sauté and fried rice to give bland rice dishes a sweet, savory, and acidic kick.
  • Use as a Dressing or Dip – This dish’s bright and energizing taste profile is perfect for drizzling over grilled shrimp, meat, and vegetables that have just been steamed. It can also be served on the side for dipping.


  • Combine all of the ingredients. In a blender or food processor, combine the quartered onion, peeled fresh ginger, garlic clove, lemon zest, lemon juice, white vinegar, and soy. Blend until a cohesive, smooth liquid is produced.
  • Adapt to your preferences. Taste the concoction and adjust to your liking. Add 1/2 teaspoon of brown sugar if you’d like it a little bit sweeter.

Can Japanese steakhouse sauce be frozen?

Absolutely! If you really like it and can see yourself using it frequently, I suggest making this recipe in large quantities because it is really simple to do so.

Refrigerated thawing is recommended. Freeze in small containers so you may only defrost what you need when you need it. Its texture and flavor won’t suffer if you freeze it for 4 months.

What is ginger sauce made of?

The same basic ingredients are used to make the Japanese hibachi dipping sauce that is offered in Japanese steakhouses all throughout the nation: ginger, soy, vinegar, lemon juice, garlic, and onions.

How do I use hibachi ginger sauce to marinate meat?

A fantastic marinade is the ginger sauce imitation of Benihana. Don’t marinate shrimp or fish for more than 30 minutes; doing so can cause the flesh to start to spoil and turn mushy.

Beef and chicken can marinade for a lot longer. Chicken should be marinated for at least 30 minutes but NOT FOR MORE THAN 4 hours. In contrast to beef, fowl lacks any rough connective tissue that requires tenderizing. Beef can be marinated for up to 24 hours in the refrigerator in a sealed container.

Additionally, you can reduce the remaining marinade to make a delectable glaze. However, after it has been used to marinade raw meat, it cannot be saved or used again, thus it should be thrown away.

What sauces are used in Japanese bachi?

A variety of dipping sauces are available in hibachi restaurants to go with the meat and vegetables. Ginger, sesame, miso, fruit, and white sauce are among the most popular sauces. Ginger, garlic, soy sauce, white vinegar, sake, sugar, and occasionally onion, oil, or lemon juice are all ingredients in ginger juice, which is typically watery and dark.

What is Hibachi sauce, too? Served with fried rice or as a dip with meat, fish, or veggies in this delectable sauce! If you’ve ever eaten at a Japanese Hibachi grill, you’ve probably had a dish with a pale pink sauce, sometimes known as white sauce. It goes by the names Yum Sauce, Hoisin Sauce, and occasionally just Japanese vegetable sauce.

What is in the bottles the hibachi chefs are using?

what the chefs at hibachi pour on the rice. When creating hibachi, salt and pepper are added to taste, but soy sauce and garlic butter add the most flavor. Hibachi chefs regularly squirt sake over the meat for show and flavor in addition to using vegetable oil and sesame oil frequently for extra flavor.

Is ginger sauce healthy?

I set a resolution to eat more vegetables as the new year draws near, and ginger dressing recipes have been my indispensable ally in achieving that goal. Ginger dressings are not only delicious, but they are also incredibly healthy and packed with benefits that will reduce inflammation.

Ginger, which is from South-East Asia, has a number of remarkable health advantages. According to Tory Stroker, RD, CDN, MS, a non-diet registered dietitian and certified intuitive eating counselor, ginger’s characteristics, gingerol, and shogaol, make it a great anti-inflammatory and anti-oxidative component. Because of these qualities, ginger can help people with pain reduce inflammation. According to holistic nutritionist Shayna Taylor, CN, ginger’s anti-inflammatory component has been shown to relieve rheumatoid arthritis and osteoarthritis pain. Additionally, it can lessen intestinal discomfort, lessen nausea, and remove free radicals or other elements from the body that might lead to stress.

Ginger is a fantastic complement to any recipe because of its somewhat spicy and sweet flavor. I advise my clients to try ginger tea or adding ginger to smoothies or salad dressings to their meals, according to Stroker. Taylor advises adding ginger to dressings by shredding or juicing it. “In sauces, marinades, and juices, I like to use freshly juiced ginger and freshly grated ginger. It’s a wonderful method to flavor your food and nourish your body at the same time “she claims.

What type of oil are you using for hibachi?

Any decent oil will suffice, such as peanut oil, but for a more authentic flavor, you might wish to add 10% or more Chinese or Japanese sesame oil. The Japanese market occasionally carries Japanese Tempura oil. It is overpriced and pointless.

What type of oil does Benihanna use, then? For teppanyaki prepared in the western style, the usual components include a variety of vegetables, shrimp, lobster, steak, and scallops. Soybean oil is used in the cooking process.

Why is hibachi rice so tasty?

  • Rice: This dish calls for cooked rice. The greatest rice is leftover rice. The rice can dry out by being prepared a day ahead of time and cooling it in the refrigerator for an entire night. When we fried it in the pan, it also helps to keep its shape a lot better. If you served some rice for supper and want to make something else with it the next night, this recipe is ideal for doing so. The night before, I normally prepare a pot of brown rice in my pressure cooker and store it in the refrigerator. The ideal rice for making fried rice is now in your possession! One and a quarter cups of uncooked rice are required if you’re particularly making rice for this dish.
  • High heat oil and butter: For this dish, we’ll combine oil and butter. Hibachi rice typically adds butter, which gives the rice a great flavor, but you can use just one if you want!
  • Eggs: Before scrambling them in a heated skillet, you should lightly beat the eggs in a basin.
  • Chopped onions: The chopped onions add a great smoky flavor to the hibachi fried rice (along with the butter and toasted sesame oil.)
  • Grated ginger: The ginger gives the rice a delicious new flavor. In this dish, it doesn’t have a sharp bite and instead softens as it cooks in the butter.
  • Low sodium soy sauce is what I prefer to use in this recipe so the rice doesn’t seem overly salty.
  • Sesame oil that has been lightly roasted adds a ton of smoky flavor to the hibachi fried rice. The fried rice tastes considerably better with just 1 teaspoon of toasted sesame oil than it does with regular sesame oil.

What if you don’t have day old rice?

If you don’t have any leftover rice, prepare the rice the same day, spread it out in a single layer on a large baking sheet, and refrigerate it for 30 to 60 minutes, uncovered. You might even leave the process to sit at room temperature for several hours if you start it earlier in the day. This method has been tried and tested because my mom used it when I was a kid.

Step 1: Peel the ginger

Peeling all of your ginger is the first step. The quickest, most effective way for me to do this is with a spoon.

If the ginger is organic and you don’t mind eating the peel, go ahead and do so.

Step 2: Make the ginger paste

Use a food processor to get the best results the quickest. The ginger should be roughly chopped before being added to a processor (or powerful blender) to create a paste.

To ensure that everything is being digested equally, you’ll need to pause the machine occasionally and scrape along the sides of the jug using a spatula.

This can take up to five minutes to combine into a thick paste (machine resting time included). The strength of your machine and the size of your ginger bits, however, will determine this (mine were large, it may be easier to cut them into coins).

As I try to keep my ginger paste free of both water and oil, it tends to be a little chunkier than others. However, feel free to add some in to aid your machine if you want smoother results.

You might manually mince or grate the ginger for an alternative to using a machine.

Step 3: Strain the ginger

Once the ingredients have been mixed, you can (optionally) strain the mixture through a sieve or nut milk bag to capture part of the juice (which I use for juices and smoothies). You can, however, keep the pulp and all the juice together.

How are hibachi chefs prepared?

A shichirin, or Japanese barbecue, is called a hibachi. It is a compact, transportable barbeque grill that is frequently built of cast iron. On a grate, food is cooked over an open flame, usually using charcoal as the heat source. Hibachis are designed for indoor cooking in the US. Instead of an open flame, they frequently use an electric heating source.

Rice is cooked by hibachi chefs using what?

Even though it will differ from location to restaurant, garlic butter is the most frequently used “secret ingredient” by hibachi cooks while making rice.

When discussing Japanese or any Asian food, butter is typically not something that comes to mind, yet it pairs nicely with rice.

As a quick snack, my Chinese grandma frequently served steamed rice with butter and soy sauce. a mixture that is unquestionably more effective and sophisticated than the sum of its components.

Hibachi cooks are able to choose from a wide variety of sauces and seasonings. All contained in plain squeeze bottles and prepared for use. One method they utilize to give their rice a little unique flavour from other places is garlic-infused butter.

Some hibachi cooks may also flavor their butter with extra ingredients like ginger and lemon. But they can also improve the flavor of their rice in other ways.

There is usually some use sake available for performing fire shows like the notorious onion volcano.

It’s common to use the traditional pairing of soy sauce and sesame oil. And MSG (monosodium glutamate), which is perpetually contentious and is essentially concentrated umami.

What flavor does hibachi sauce have?

Although both hibachi and teriyaki are delectable, there are significant variations between the two that you should be aware of.

Most of the time, you can identify the difference by glancing at the dishes, but read on for additional information.

You will gain knowledge of Japanese cooking as a result, and you will be able to easily prepare every dish at home.


Each recipes have soy sauce, but they also both have additional ingredients that give them their own distinctive flavor.

Soy sauce is used in hibachi meals together with three different dry spices. Typically, these spices include sesame, ginger, and garlic. Generally speaking, you will taste and smell a lot of garlic, but the sauce is light and doesn’t overpower the food.

On the other hand, soy sauce, sugar, spices, and sometimes even some type of alcohol are required to make a Teriyaki sauce. Most frequently, Japanese chefs will include mirin or sake to give the sauce its distinctively sweet flavor.

The alcohol in the marinade will evaporate while cooking, so don’t worry about it. Choose the mirin if you prefer a sweeter flavor because it has a lower alcohol percentage and more sugar.


Pay great attention to this section because there are differences in how these delicious foods are prepared.

Small pieces of beef are used in teriyaki dishes; they are marinated in sauce before cooking and then given an extra glaze. In the end, this results in meat that is juicy, shiny, and soft.

Hibachi meals, in contrast to Teriyaki, only receive a quick soy sauce dip before to grilling and high heat cooking. As a result, the meat is little more dry but still tasty.

The grill used to create all Hibachi foods is one of the most noticeable elements that distinguishes the preparation of these two dishes.


The straightforward elements we listed above are used to make hibachi sauce, but there’s also the matter of the other ingredients that go into the dish.

Both hibachi and teriyaki use meat as their primary ingredient, but hibachi recipes are more akin to stir-fries with a ton of extra vegetables and are typically served with rice.

Contrarily, teriyaki is a glazed sauce topped with skewered meat and is typically served with steamed veggies on the side.

Both meals have numerous variations, so you might discover that you prefer one restaurant’s preparation over another.


You will be able to tell what is made on a hibachi grill and what is in a Teriyaki manner as soon as these two meals are served.

Since Teriyaki will typically have more sauce and Hibachi should be slightly drier, the appearance of the meat will typically be the primary distinction.

In addition, a Hibachi dish is one that has additional rice, pasta, veggies, and meat on a platter with the same brownish sauce. However, if the meat has a glossy coating and is accompanied by steamed broccoli and other veggies, it is Teriyaki.


Even though both of the dishes we’re talking about use soy sauce, Japanese food is renowned around the world for its rich and distinctive flavor.

Hibachi meals are typically mild and delectable since they are simply coated in soy sauce with garlic and ginger before cooking. a wonderful complement to the accompanying vegetables and rice.

You will note the Teriyaki chicken’s flavor is particularly intense, sweet, and lingering if you order it. For this reason, it is frequently served with bland, steamed vegetables.

So, order teriyaki if you’re in the mood for something hearty and tasty, but choose a hibachi meal if you’re desiring something healthy and light.

Nutritional value

The caloric and nutritional value of the foods makes hibachi and teriyaki dishes unique.

Hibachi is the healthier option if you’re looking for a Japanese food because it has more veggies and less sugar and salt. The recipe will be even healthier if you select steamed rice rather than fried.

Teriyaki sauce, on the other hand, contains more sugar and sodium, and the dish does not contain as many vegetables. There will be more calories despite the richer taste.