Ingredients
Scale
2/3 cup chopped yellow onion (about 1 medium onion)
3 tablespoons fresh ginger, sliced
1/2 cup light soy sauce
1/4 cup rice wine vinegar
Zest of one lemon (1 tablespoon)
1 teaspoon fresh lemon juice
Optional ingredients:
1 tablespoon brown sugar
2 garlic cloves
1 teaspoon sesame oil
1 teaspoon sriracha or chili crisp
Instructions
- To begin, using a sharp knife, roughly chop your onion. Then clean and peel the fresh ginger root and cut into thin slices. Zest and juice your lemon, reserving 1 teaspoon of juice for the sauce.
- Combine the chopped onion, sliced ginger, 1 teaspoon lemon juice, lemon zest, 1/2 cup lite soy sauce and 1/4 cup rice wine vinegar in a blender or food processor. If you're adding optional ingredients, add them now, before blending. I often add 1 tablespoon brown sugar, 2 fresh garlic cloves and a teaspoon of sesame oil.
- Pulse until liquified. The sauce will be a kind of runny chunky paste - if that's what you see, you've done it right!
- Delicious when served immediately, but this dipping sauce is even better when it's had time to marinate for a few hours.
Notes
Use only the base recipe, or mix and match the optional ingredients to find your perfect fit!
- Prep Time: 10
- Category: Easy Recipes
- Method: No Cook
- Cuisine: Asian, American, Japanese