Benihana's ginger sauce is so easy to make at home. It's perfect with crispy deep-fried shrimp, other fried seafood, or tempura vegetables.
1/4 cup chopped onion
1 teaspoon freshly grated ginger root
1/2 cup soy sauce
1/4 cup rice wine vinegar
1/2 teaspoon grated lemon zest
Combine the chopped onion, grated ginger, soy sauce, vinegar, and lemon zest in a blender. Process on high speed until smooth, scraping down the sides as needed.
Transfer the ginger sauce to shallow bowls or store in an airtight container in the refrigerator for up to 3 weeks.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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