Gingersoytempurasauce Recipes

GINGER SAUCE (JAPANESE STEAKHOUSE)

Steps:

• Place everything in a blender and blend until smooth. Store in a sealed jar in the fridge for up to 5 days. Makes about 3/4 cup ginger sauce.

SOY GINGER DIPPING SAUCE

Steps:

• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

GINGER SOY SAUCE

Steps:

• Whisk soy sauce, water, sugar, ginger, garlic and oil together in a small bowl. Let stand 10 to 15 minutes for the flavors to mix. Then wisk again.
• Sprinkle with thinly sliced green onion. Use as a dipping suace for Ginger Chicken or any Asian dish.

AMAZING GINGER SNAPS

Steps:

• Mix flour, 1 cup sugar, canola oil, molasses, egg, baking soda, cinnamon, ginger, and salt in a bowl. Refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Pour 1/4 cup sugar into a bowl.
• Roll dough into 1-inch balls and coat each ball in sugar. Flatten each coated ball onto a baking sheet.
• Bake in the preheated oven until edges begin to harden, 7 to 8 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack.

SESAME GINGER SAUCE

Steps:

• In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.

STEAMED GINGER SOLE WITH LEMON SOY SAUCE

Steps:

• Whisk the soy sauce, lemon zest and juice, and the sesame oil together in a small bowl. Add the scallion whites to the sauce.
• Mix the scallion greens with the ginger in another small bowl.
• Lay the sole fillets on the work surface, skin-side up (look for the side with the herring bone pattern). Cut the fillets lengthwise along the natural seam that runs down the center of each piece. Lightly season the skin-side of the fish with salt and pepper. Then scatter the scallions and ginger on top. Starting from the narrow tail end, roll up each piece of fish into a tight spiral with the scallion on the inside. Secure with a toothpick if desired.
• Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Lay the Napa leaves in a bamboo or collapsible steamer. Stand the fish rolls on the Napa, and scatter the shiitake mushrooms and sliced carrot around. Set the steamer over the water, cover, and cook the fish until it is barely cooked through, about 6 minutes. Turn off the heat and leave the fish covered to finish cooking in the residual heat of the steamer, about 5 minutes more.
• Divide the Napa, sole, shiitakes, and carrots among 4 plates and drizzle with the sauce. Serve.

GINGER SOY SAUCE

Steps:

• In a bowl, combine all ingredients.

GARLIC-GINGER "SOY" DRESSING RECIPE BY TASTY

Steps:

• Add garlic, ginger, salt, pepper, sesame oil, rice vinegar, olive oil, and coconut aminos into a mason jar and secure lid tightly.
• Shake vigorously until ingredients are mixed thoroughly.
• Store dressing in the fridge and use within 1-2 weeks. You may need to shake up the ingredients again before each use.
• Enjoy!

GINGER-SOY TEMPURA SAUCE

Steps:

• Blend all ingredients well.
• Serve with fish or chicken.

GINGER-SESAME SAUCE

Steps:

• Blend together mayonnaise, vinegar, soy sauce, ginger, and Asian sesame oil in a blender until smooth. Pour into a bowl and stir in cilantro and scallion.

LIME-SOY-GINGER SAUCE

Steps:

• 1. Combine all of the ingredients in a bowl. Cover and refrigerate for 30 minutes or longer to allow the flavors to meld.
• 2. Use immediately, or store in the refrigerator in a tightly sealed glass container for up to 5 days.

GINGER DIPPING SAUCE

Steps:

• In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

SESAME-GINGER SAUCE

Steps:

• In a blender or mini food processor, blend sesame seeds, ginger, sugar, soy sauce, vinegar, and 2 teaspoons water until well combined. With motor running, add oil in a slow stream until combined.
• Sauce can be used right away or refrigerated in an airtight container up to 3 days.