Shogun's ginger sauce

Can anyone help me with the recipe for Shogun’s ginger sauce? They have 2 sauces served with the food, a mustard sauce and a ginger sauce. Both sauces have the same base. I am looking for the sauce served with the meat. PLEAE HELP! I live several hours from the restaurant and crave this. Also, they will not sell me the sauce unless I buy the whole meal. What a ripoff!!

1st post - looking for the sauce

I found this. I hope it is what you are looking for.


1/3 cup Japanese soup stock (dashi)
2 Tbs. sweet cooking rice wine (mirin)
2 Tbs. soy sauce
2 Tbs. lemon juice
2 Tbs. flaked dried bonito (katsuo-bushi)
1/2 tsp. red pepper mix (shichimi togarashi), or 1 teaspoon chili sauce like sambal olek or sriracha to taste
1/4 tsp. sesame oil

In a small pan, heat dashi, mirin, soy sauce and lemon juice to simmering. Add flaked bonito. Remove from heat and let stand until flakes settle to bottom of pan. Strain broth and discard flakes. Add red pepper mix and sesame oil.

In a bowl, cover 1 cup julienned daikon with ice water and let stand for 30 minutes to crisp.

Pour sauce into individual dipping bowls. Float a few green onion slices in each bowl and garnish with daikon. Serves 6 to 8 as part of a multi-course meal.