This green onion sauce is perfect for drizzling over tofu, natto, salads, or as a dipping sauce for gyoza or savory pancakes.
Prep Time5 minutesmins
Course: Dressing/Sauce
Cuisine: Asian, Japanese
Servings: 0.5cup
Ingredients
1tspgarlic (about 2 cloves or 1 large clove)minced
4tspgingerminced
3 ½tbspsoy sauce
2tspsugar
4tsprice vinegar
4-5green onionssliced
4tsptoasted 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.