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the finished japanese ginger sauce served in a ceramic bowl with a spoon removing a portion

Benihana Ginger Sauce

A versatile Japanese steakhouse style dipping sauce
Course Appetizer
Cuisine asian
Prep Time 5 minutes
Cook Time 1 minute
Servings 12
Calories 31kcal


  • 1 onion peeled and cut into 8 wedges
  • ¾ inch (2cm) piece fresh ginger peeled and roughly sliced
  • ¾ cup (175ml) Tamari soy sauce or regular soy sauce if not gluten free
  • ½ cup (118ml) rice wine vinegar or apple cider vinegar
  • ¼ cup (60ml) lemon juice
  • 1 ½ - 2 tablespoons maple syrup (or more to taste) optional but highly recommended


  • Peel and roughly slice the ginger.
  • Peel and cut the onion 8 wedges.
  • Add these and all the rest of the ingredients into a food processor.
  • Whiz into a chunky (yet still liquid) sauce before serving or storing.



  • Add more onion if you prefer a chunkier sauce.
  • If you want a thicker sauce, reduce the liquids a bit.
  • You can use a blender if you prefer.
  • You don't need to grate your ginger or onion first - the food processor will do this for you.
  • There is just 1 WW vBlue Plan SmartPoint in a serving of this.



Calories: 31kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 811mg | Potassium: 62mg | Fiber: 1g | Sugar: 4g | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg