Ingredients:

  • 2 bunches (approx. 150g) Scallions, finely minced
  • 1 large knob (approx. 50g) Fresh ginger, peeled and finely minced or grated
  • 3/4 tsp Kosher salt
  • 1/2 cup (120ml) Grapeseed, peanut, or canola oil
  • 1 tsp Light soy sauce
  • 1/2 tsp Sherry vinegar or rice vinegar
  • 1/4 tsp Toasted sesame oil

Instructions:

  1. Finely mince the scallions into tiny rounds. Mince or grate the ginger using a Microplane for a smoother texture. Place both into a heat-proof ceramic or stainless steel bowl and stir in the salt. Let sit for 2-3 minutes to draw out moisture.
  2. In a small heavy-bottomed saucepan, heat the neutral oil over medium-high heat until it reaches the shimmering stage (approx. 350°F / 175°C). Test by dipping a wooden chopstick; it should bubble vigorously.
  3. Carefully pour the hot oil directly over the scallion and ginger mixture. The mixture will hiss and foam as the thermal extraction occurs.
  4. Once the sizzling subsides, stir in the light soy sauce, vinegar, and toasted sesame oil. Allow the sauce to cool completely to let flavors meld before serving.