Wednesday, November 4, 2009

Ginger Scallion Sauce

I have been hearing the buzz about the Momofuku cookbook coming out, and even though I have never eaten at any of these amazing (I am sure) establishments, I had to buy the book. When I was pre-ordering it from the Amazon page, the recipe for this sauce was on there. I made it that night, and could not wait to get my book after tasting this. I can't explain how good it is. It's simplicity is key, and it reminds me of Nanzhou Hand Drawn Noodle House here in Philly. MAKE THIS SAUCE AS SOON AS POSSIBLE. It is bursting with fresh flavors, and will take about 30 minutes to make a meal out of. You will be sooo happy you did.

Ingredients (from the book):
  • 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
  • 1/2 cup finely minced peeled fresh ginger
  • 1/4 cup grapeseed or other neutral oil
  • 1 1/2 teaspoons usukuchi (light soy sauce)
  • 3/4 teaspoon sherry vinegar
  • 3/4 teaspoon kosher salt, or more to taste

(Makes about three cups)

Directions (from book)

Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Use as directed, or apply as needed.

Here is the liquid part before adding the chopped Scallions and Ginger.

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. I added some ground beef and noodles, and mixed it all together. It's SUCH a quick and easy meal, and you and whoever you eat it with won't believe the flavor that comes from such simple ingredients. BUY THIS BOOK!

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