Ever since the hubs and I went to our first teppanyaki experience together 20 some years ago, we’ve had the great sauce debate.

He prefers the ginger sauce, and I prefer the mayo sauce. So much so, that we would always swap out the opposing sauce with one another.

Therefore, when we make teppanyaki dishes at home, making both sauces is nonnegotiable.

Since they are the perfect yin and yang, I present them together.

ginger sauce

Ingredients:

1/4 of an onion, peeled and rough chopped

2 cloves of garlic, peeled and rough chopped

3 1-inch knobs of ginger, peeled and rough chopped

3/4 cup soy sauce

1/2 cup rice wine vinegar

Directions:

Combine all ingredients in a blender, and blend until combined and ingredients are minced.

mayo sauce

Ingredients:

1 cup kewpie mayo

2 Tbsp water

2 Tbsp melted butter

2 Tbsp ketchup

2 Tbsp mirin

1 tsp garlic powder

1 tsp paprika

Directions:

Whisk all ingredients together.