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  1. #1
    3 Star Lounger
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    Ginger sauce please?

    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?

  2. #2
    Super Moderator jscher2000's Avatar
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    Re: Ginger sauce please?

    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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    Re: Ginger sauce please?

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

    Ron M <img src=/S/smile.gif border=0 alt=smile width=15 height=15> <img src=/S/smile.gif border=0 alt=smile width=15 height=15> <img src=/S/smile.gif border=0 alt=smile width=15 height=15>

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    Re: Ginger sauce please?

    Ron,

    Even if they don't have that recipe, it's a great site. Thanks.
    Subway Belconnen- home of the Signboard to make you smile. Get (almost) daily updates- follow SubwayBelconnen on Twitter.

  5. #5
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    Re: Ginger sauce please?

    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 <img src=/S/yum.gif border=0 alt=yum width=15 height=15>)
    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)
    Samantha

    Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks!
    Robert A. Heinlein - Time Enough for Love

  6. #6
    Super Moderator jscher2000's Avatar
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    Re: Ginger sauce please?

    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...

  7. #7
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    Re: Ginger sauce please?

    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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