2 1/2 cups thinly sliced scallions (both green and white parts)
1/2 cup fresh ginger, peeled and finely minced
1/4 cup canola oil
1 1/2 tsp usukuchi (light soy sauce)
3/4 tsp sherry vinegar
3/4 tsp kosher salt, add to taste
Yield 3 cups. Saves for a day in the frig.
Use with your favorite noodles or cooked rice with bits of cooked meat or shrimp, scrambled egg, carrot, grape tomato halves, bok choy, cilantro or enoki.
- a recipe from momofuku by David Chang