Ginger Scallion SauceMakes about 3 cups2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)1/4 cup finely minced peeled fresh ginger1/4 cup grapeseed or other neutral oil1 1/2 teaspoons soy sauce, preferably usukuchi (light soy sauce), found in Asian markets3/4 teaspoon sherry vinegar3/4 teaspoon kosher salt, or more to taste
Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.
Adapted from the Momofuku Cookbook