ginger scallion soy sauce

Store the sauce in the refrigerator in an airtight container. Can anyone recommend a good product for usukuchi (light soy sauce)? Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. If I starred on an MTV show, it'd be True Life: I'm Addicted to Ginger-Scallion Sauce. I have big plans for it—the base of shrimp fried rice, extra flavor on pan-roasted chicken thighs, and a quasi-vinaigrette with roasted cauliflower, for starters—but it's more fun to see what random dishes it pairs with. If you have ginger scallion sauce in the fridge, you will never go hungry: stir 6 tablespoons into a bowl of hot noodles--lo mein, rice noodles, Shanghai thick noodles--and you’re in business. Make sure the bowl is on a heat-safe surface. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Cooking advice that works. You're going to pour this over the ingredients and not cook them, though, so take your pan off the heat once it's ready. It’s definitely a mother sauce at Momofuku, something that we use over and over and over again. This sauce has a strong odor, so you may want to have mints on hand to freshen your breath. Carry a bunch of mints with you at all times, because you're gonna put this sauce on errthing. We use cookies to make wikiHow great. There are 18 references cited in this article, which can be found at the bottom of the page. First add a cup of neutral, high-smoking-point oil like grapeseed or sunflower to a small saucepan over medium heat and let it sit there until it's juuuust about to smoke. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Try making a single recipe first, to see if you like this bold sauce. Alternately, you may want to put the bowl inside a clean sink basin while you're pouring on the oil. By using our site, you agree to our. 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches), 1/2 cup finely minced peeled fresh ginger, 1 1/2 teaspoons usukuchi (light soy sauce), 3/4 teaspoon kosher salt, or more to taste. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/ed\/Make-Ginger-Scallion-Sauce-Step-1.jpg\/v4-460px-Make-Ginger-Scallion-Sauce-Step-1.jpg","bigUrl":"\/images\/thumb\/e\/ed\/Make-Ginger-Scallion-Sauce-Step-1.jpg\/aid8476193-v4-728px-Make-Ginger-Scallion-Sauce-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"