Who doesn’t love Benihana (aside from Jordan Belfort on Wolf of Wallstreet)?  Some people go for the cooking show, others for their garlic butter fried rice, but we go for the sauce – specifically the Benihana Ginger Sauce!

The sauce has the perfect amount of sourness, saltiness and sweetness to complement all kind of different meat. But since we can’t go to Benihana whenever we feel like having the sauce, we just decided to make a homemade low-carb/keto version of it! 

We knew what most of the ingredients were thanks to a chef that shared it with us, but the ratios were pretty tricky to narrow down.  But after a dozen batches or so, we think we got it down to something we can share with everyone!

For this particular recipe, we decided to pair the sauce with some seared pacific cod.  Since cod is a pretty neutral tasting fish, it carried the citrus ginger soy sauce very well just as expected!  All in all, it’s actually pretty easy to make and comes in at ~2g net carbs per serving.  Can’t get much more low-carb/keto then that for a full meal!

For this recipe, you will need a couple of things – Sesame Oil, Soy Sauce, Rice Vinegar, Swerve/Monkfruit and food processor. 

For the Rice Vinegar, make sure you are picking up the one that doesn’t have sugar added (which typically is a green label).

You will also have to use a food processor to make the sauce (you might be able to use a blender, but the consistency will be very runny).  Everything you will need can be purchased on Amazon.

Now, let’s get started!

Prepping Time 10M

Cook Time 5M

Total Time 15M

Net Carb/Serv ~2g

Servings 2

Benihana Ginger Sauce with Seared Pacific Cod

The BEST Asian Low-Carb/Keto recipe for Benihana Ginger Sauce with Seared Pacific Cod. Enjoy the taste Benihana at home! Only ~2g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.

5 from 2 votes

Course: Main Course

Cuisine: Japanese

Keyword: benihanagingersauce, benihanaketo, ketofish, ketoseafood, lowcarbfish, lowcarbseafood

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 2

Print Recipe

Ingredients

Fish

• 4 Fillets Cod
• 1/8 tsp Salt
• 1/8 tsp Black Pepper
• 1 tbsp Sesame Oil you can substitute with Olive Oil

Sauce

• 1 tbsp Chopped Yellow/Brown Onion
• 1/2 Inch Ginger use more if you enjoy Ginger’s kick
• 3 1/2 tbsp Rice Vinegar make sure you are using the no sugar added version
• 2 tbsp Soy Sauce
• 4 tsp Swerve/Monkfruit
• 1/4 tsp Lemon Zest
• 1/4 tsp Lemon Juice

Instructions

• Gather all the ingredients.
• Pat down any juice on cod with a paper towel and sprinkle salt and pepper evenly on both sides of the fillets. Set aside.
• Cut onions into smaller blocks and add to food processor.
• Use a peeler to de-skin ginger. Cut into smaller blocks and add to food processor.
• Zest lemon with a zester and add to food processor. Use the same lemon to add 1/4 tsp lemon juice into the food processor.
• Add Swerve/Monkfruit, Soy Sauce and Rice Vinegar into a food processor. Pulse until desired consistency is reached (we blend for about 20-30 secondand transfer to a serving bowl.
• Add Sesame Oil to cast iron pan and heat on high (please note that cast iron pan & handle gets VERY hot. So please wear mitts if you need to handle the pan).
• When cast iron is ready, the oil should be lightly smoking. Reduce heat to medium-high and carefully place cods into cast iron pan (please note oil will splatter so take precaution). Cover and cook for 2-3 minutes (depends on thickness). When searing, do not move the meat.
• After 2-3 minutes, carefully flip the cod, re-cover and cook for an additional 2-3 minutes.
• Carefully transfer cod to a serving plate and serve with ginger sauce.

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