I recreated Benihana Sauce so perfectly it turns plain hibachi chicken and steak into something I actually brag about to friends.

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I am obsessed with this Benihana Sauce because it hits like nostalgia and chaos in one dip. I love that bright punch from fresh grated ginger and the creamy chill of mayonnaise, messy but irresistible.

It makes hibachi nights actually worth leaving the couch for. But it’s not just nostalgia, the sharp ginger and savory tang cut through steak and veggies in a way that makes each bite sing.

Hibachi Ginger Sauce feels like the loud friend at the table who refuses to be ignored. I crave it, dump it, and then go back for more every single dang time.

Ingredients

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Mayonnaise: creaminess and body, makes it feel rich and a little indulgent.
Fresh grated ginger: bright, spicy kick that’s the whole point here.
Rice vinegar: tangy lift that keeps it from being too heavy.
Soy sauce: salty umami, it grounds the sweetness and ties things together.
Granulated sugar: softens the heat and adds that slightly sweet pop.
Water: thins it out so it’ll glide instead of feeling gloopy.
Minced onion: Basically adds crunch and a gentle sharpness you’ll notice.
Garlic: small bite of savory warmth, don’t skip if you like punch.
Toasted sesame oil: nutty scent and warmth, a little goes a long way.
Salt and black pepper: Plus they sharpen everything and make the flavors sing.

Ingredient Quantities

1 cup mayonnaise (about 240 ml), regular or low fat, whichever you got

1/3 cup fresh grated ginger, packed (about 3 ounces or 85 g) — use young ginger if you can

1/4 cup rice vinegar (60 ml)

2 tablespoons soy sauce (light or regular)

2 tablespoons granulated sugar

2 tablespoons water (add more if you want it thinner)

1 tablespoon finely minced yellow or sweet onion, optional but really adds flavor

1 clove garlic, very finely minced or grated

1 teaspoon toasted sesame oil

Pinch of kosher salt and a little black pepper to taste

How to Make this

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1. Grate about 1/3 cup fresh ginger (packed, roughly 3 oz or 85 g) on the fine side and press it into a bowl to remove excess juice if it seems watery.

2. In a medium bowl whisk together 1 cup mayonnaise, 1/4 cup rice vinegar, 2 tbsp soy sauce, 2 tbsp granulated sugar and 2 tbsp water until smooth and sugar is mostly dissolved.

3. Stir in the grated ginger, then add 1 tbsp very finely minced yellow or sweet onion if you want that extra bite.

4. Add 1 clove garlic, very finely minced or grated, and 1 tsp toasted sesame oil. Mix well.

5. Season with a pinch of kosher salt and a little black pepper, taste and adjust. The sauce should be balanced sweet, tangy and gingery.

6. If the sauce is too thick, whisk in more water, a teaspoon at a time, until you get the dipping consistency you like.

7. For best flavor let the sauce chill in the fridge at least 30 minutes so the ginger and onion mellow into the mayo mixture.

8. Give it a final stir before serving and taste again for salt and pepper, add a tiny bit more soy or sugar if one note is missing.

9. Store covered in the refrigerator for up to 5 days, stir before each use because it may separate a little.

Equipment Needed

1. Microplane or fine grater
2. Small bowl or fine mesh strainer (to press out ginger juice)
3. Medium mixing bowl
4. Whisk
5. Measuring cups and measuring spoons
6. Chef’s knife and cutting board (for onion and garlic)
7. Rubber spatula or mixing spoon
8. Airtight container for chilling and storing in the fridge

FAQ

Q: Can I use jarred ground ginger instead of fresh? A: Fresh is way better for texture and brightness, but if you only have ground, use 1 teaspoon plus taste. It wont be the same, it will lack the fresh bite and fibrous texture.

Q: Which mayo should I use, regular or low fat? A: Both work. Regular gives richer, creamier sauce; low fat will be thinner and less indulgent. If using low fat you might add a little extra honey or sugar to round the flavor.

Q: How long does it keep and how should I store it? A: Store in an airtight container in the fridge up to 5 days. The ginger will keep releasing flavor so it may taste stronger after a day. Don’t freeze it, mayo separates.

Q: My sauce is too thick, how do I thin it? A: Stir in a teaspoon or two of water or rice vinegar at a time until you get the consistency you want. You can also use a little more soy sauce but watch the salt level.

Q: Can I make it ahead for a party? A: Yes, make it a day ahead so the flavors meld. Give it a good stir before serving. If it's been sitting, tiny bits of ginger may sink, just mix them back up.

Q: Any good swaps for rice vinegar or sesame oil? A: Use apple cider or white wine vinegar if you must, but flavor will change a bit. Toasted sesame oil is pretty key for that nutty note, but a drop of peanut oil plus a pinch of sesame seeds helps in a pinch.

Ginger Sauce (Benihana Copycat) Recipe Substitutions and Variations

Mayonnaise: swap with plain Greek yogurt for tang and fewer calories, or use vegan mayo if you want it dairy free. If you use yogurt the sauce will be a bit thinner so add a little more mayo or less water.
Fresh grated ginger: you can use 1 to 1.5 tablespoons ground ginger if fresh isn’t available, but the flavor is milder and a bit different. Or use jarred minced ginger in a pinch, drain excess liquid first.
Rice vinegar: substitute apple cider vinegar or white wine vinegar at a 1:1 ratio. They have a stronger bite so start with a little less and taste, then add more if needed.
Soy sauce: use tamari for gluten free, or coconut aminos for lower sodium and a slightly sweeter, less salty flavor. Adjust to taste since both vary in saltiness.

Pro Tips

– Use young ginger if you can, it’s milder and less fibrous, and grate it super fine. If it seems watery press a little with a spoon to squeeze out excess juice or the mayo can get runny.

– Let it rest in the fridge at least 30 minutes, even better for an hour. The flavors mellow and blend, so it tastes way better than right after mixing.

– If you want a brighter zing add a tiny splash more rice vinegar or a drop of lime juice at the end, not too much though or it will overpower the mayo. Add a teaspoon at a time and taste.

– For a smoother texture run the mayo, ginger and liquids through a blender or use an immersion blender for 5 to 10 seconds. It makes it silkier and hides any fibrous bits, but don’t overblend or it’ll get too thin.

Ginger Sauce (Benihana Copycat) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I recreated Benihana Sauce so perfectly it turns plain hibachi chicken and steak into something I actually brag about to friends.

Servings

servings

Calories

216

kcal

Equipment: 1. Microplane or fine grater
2. Small bowl or fine mesh strainer (to press out ginger juice)
3. Medium mixing bowl
4. Whisk
5. Measuring cups and measuring spoons
6. Chef’s knife and cutting board (for onion and garlic)
7. Rubber spatula or mixing spoon
8. Airtight container for chilling and storing in the fridge

Ingredients

1 cup mayonnaise (about 240 ml), regular or low fat, whichever you got
1/3 cup fresh grated ginger, packed (about 3 ounces or 85 g) — use young ginger if you can
1/4 cup rice vinegar (60 ml)
2 tablespoons soy sauce (light or regular)
2 tablespoons granulated sugar
2 tablespoons water (add more if you want it thinner)
1 tablespoon finely minced yellow or sweet onion, optional but really adds flavor
1 clove garlic, very finely minced or grated
1 teaspoon toasted sesame oil
Pinch of kosher salt and a little black pepper to taste

Directions

Grate about 1/3 cup fresh ginger (packed, roughly 3 oz or 85 g) on the fine side and press it into a bowl to remove excess juice if it seems watery.
In a medium bowl whisk together 1 cup mayonnaise, 1/4 cup rice vinegar, 2 tbsp soy sauce, 2 tbsp granulated sugar and 2 tbsp water until smooth and sugar is mostly dissolved.
Stir in the grated ginger, then add 1 tbsp very finely minced yellow or sweet onion if you want that extra bite.
Add 1 clove garlic, very finely minced or grated, and 1 tsp toasted sesame oil. Mix well.
Season with a pinch of kosher salt and a little black pepper, taste and adjust. The sauce should be balanced sweet, tangy and gingery.
If the sauce is too thick, whisk in more water, a teaspoon at a time, until you get the dipping consistency you like.
For best flavor let the sauce chill in the fridge at least 30 minutes so the ginger and onion mellow into the mayo mixture.
Give it a final stir before serving and taste again for salt and pepper, add a tiny bit more soy or sugar if one note is missing.
Store covered in the refrigerator for up to 5 days, stir before each use because it may separate a little.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.