Ingredients:

  • 1.5 cups fresh ginger, peeled and roughly chopped
  • 1/2 cup soy sauce
  • 1 bunch scallions (green onions), roughly chopped
  • 1/4 cup rice vinegar
  • 4 tablespoons granulated sugar
  • 1/4 cup neutral oil (e.g., canola or grapeseed)
  • 1/4 cup water (optional, for adjusting blend consistency)

Instructions:

  1. Prepare the core ingredients: Peel the fresh ginger and roughly chop it. Chop the scallions into large 1-inch pieces. Since the mixture will be processed, precision cutting is not required.
  2. Combine ingredients: Place the chopped ginger, soy sauce, scallions, rice vinegar, granulated sugar, neutral oil, and water (if using) into a high-powered food processor.
  3. Process to texture: Pulse and process the mixture until the ingredients form a chunky, rustic purée. Stop frequently to scrape down the sides to ensure all pieces of ginger and scallion are incorporated. Avoid over-blending into a smooth paste; a chunky texture is key to the Hibachi style.
  4. Serve and store: The sauce is ready immediately. Store any unused sauce in an airtight container in the refrigerator for up to 7 days.