Momofuku Ginger Scallion Sauce

Ginger Scallion Sauce

from Momofuku cookbook by David Chang

makes about 3 cups

Ingredients:
2½ cups thinly sliced scallions (green and whites, from 1-2 large bunches)
½ cup finely minced fresh ginger
¼ cup grapeseed or other neutral oil
1½ teaspoons usukuchi (light soy sauce)
¾ teaspoon sherry vinegar (we didn’t have this so we used mirin – it was fine)
¾ teaspoon kosher salt, more to taste

Directions:
Mix together the scallions, ginger, oil, soy sauce, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed.

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