Ginger Scallion Sauce 2.250
Oct 7, 2009

Usukuchi is a kind of soy sauce that is lighter in color and saltier than regular soy sauce. We found it at Hana Japanese market, 2000 17th St. NW (202-939-8853), and at Daruma in Bethesda (6931 Arlington Rd., 301-654-8832).

Make Ahead: The sauce can be assembled and used right away, but it tastes best after 15 to 20 minutes' time, which will allow the flavors to develop. Or cover and refrigerate for up to 2 days; stir before using.

Servings: 2.25 cups
  • 1 or 2 bunches scallions (white and light-green parts), cut lengthwise or crosswise into thin slices (2 1/2 cups)
  • 1/2 cup 4-inch piece peeled ginger root, minced (1/2 cup)
  • 1/3 cup grapeseed or other neutral oil
  • 1 1/2 teaspoons usukuchi (see headnote)
  • 3/4 teaspoon sherry vinegar
  • 3/4 teaspoon kosher salt, or more to taste

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Combine the scallions, ginger, oil, usukuchi (light soy sauce), vinegar and salt in a medium bowl; mix well to form a chunky sauce. Taste and adjust the salt, adding more as needed. Use immediately, or cover and refrigerate for up to 2 days.

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Recipe Source

Adapted from "Momofuku," by David Chang and Peter Meehan (Clarkson Potter, 2009).

Tested by Corinne Douglas.

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