Easy Green Onion Sauce | 万能ねぎタレ

This green onion sauce is perfect for drizzling over tofu, natto, salads, or as a dipping sauce for gyoza or savory pancakes.

How to Use Green Onion Sauce

• drizzle over tofu salad
• drizzle over steamed eggplant
• mix into natto
• dipping sauce for gyoza/dumplings
• dipping sauce for veggie pancakes
• drizzle over plain silken tofu, agedashi tofu, or baked/fried tofu

Let me know in the comments how you like to use this sauce!

If you try out this green onion sauce, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Easy Green Onion Sauce

This green onion sauce is perfect for drizzling over tofu, natto, salads, or as a dipping sauce for gyoza or savory pancakes.

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Prep Time 5 minutes mins

Course Dressing/Sauce

Cuisine Asian, Japanese

Servings 0.5 cup

Ingredients

  

• 1 tsp garlic (about 2 cloves or 1 large clove), minced
• 4 tsp ginger, minced
• 3 ½ tbsp soy sauce
• 2 tsp sugar
• 4 tsp rice vinegar
• 4-5 green onions, sliced
• 4 tsp toasted sesame oil

Instructions

 

Microwave

• Add garlic, ginger, soy sauce, sugar, and rice vinegar to a microwave-safe bowl and mix. Microwave for minute in 20 second intervals, stirring between each interval.
• Add green onions and sesame oil to the bowl and stir. Set aside to cool; the green onions will cook in the residual heat. Transfer to a jar and store in the fridge. Lasts about 2 weeks.

Stovetop

• If cooking on the stovetop, you have the option to lightly fry the garlic and ginger first to bring out more flavor. Heat about 1 tsp of oil in a saucepan and add garlic and ginger. Cook on low, stirring constantly for 1-2 minutes until lightly browned. OR you can just simmer the garlic and ginger (step 2).
• Add soy sauce, sugar, and rice vinegar (and ginger and garlic if not frying first). Stir constantly until sugar dissolves, then simmer for 1-2 minutes. Turn off heat.
• Add green onions to a bowl and pour the hot soy sauce mixture over them. Stir in sesame oil. Set aside to cool, then transfer to a jar and store in the fridge. Lasts about 2 weeks.

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