Sometimes sauces are left to a mysterious realm of unknowing. Delicious yes, but easy to replicate, no. This Hibachi Ginger Sauce isn’t daunting and far from a secret.

How and why hibachi became known as a high-heat show of performance is quite a long one. If you actually look at the word hibachi, it is the name for a charcoal room heater. Far from the flat-top cooking we know in America today. Using teppanyaki or an iron flat top to cook hearty proteins was done during and post-WWII, but then the concept only came over to the States after a hungry-for-success Hiroaki “Rocky” Aoki went to open up a Japanese steakhouse. A list of familiar favorite proteins grilled with vegetables, and rice gradually expanded to include noodles and sauces. In fact, sauces are almost as important as the meal itself. The white mustard sauce has a bite alongside a rich roasted creaminess, while the ginger sauce is light and refreshing, cutting through the butter coating the meat, rice, vegetables, and noodles.

Hibachi Ginger Sauce isn’t just a simple mix of soy sauce and garlic but gets its well-known texture thanks to pureed onions.

In a blender, onion and ginger are added alongside soy sauce, vinegar, and lemon juice. Salt and pepper are tossed in for taste, and the whole lot gets blended until the onion and ginger are mostly broken down and smooth.

You can use it right away, or you can refrigerate it for up to five days until ready to use. The sauce separates a bit in the fridge, but a simple mix with a spoon blends it back together.

Not only is this Hibachi Ginger Sauce great for dipping meats and veggies in, but it’s also great as a flavor enhancer to stir-fries and sautes.

It’s the workhorse sauce that tastes good on everything!