Food Porn Format: Ginger Scallion Sauce (Served on Udon)


Ginger Scallion Sauce is basically oil infused with ginger and scallions. There are multiple ways to do this and I plan to trying a different variation soon (possibly next week). This recipe is the one used at the famous Momofuku Noodle Bar in New York. Unlike the others, this doesn’t require the heating of the oil, but they do recommend 15 minutes of waiting, allowing the oil to obtain the flavors. Here, I served it on some Udon noodles I bought at the grocery store.

 

Momofuku Noodle Bar’s Ginger Scallion Sauce

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Ingredients 

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  • 1½ teaspoons usukuchi (light soy sauce)
  •  ¾ teaspoon sherry vinegar
  • ¾ teaspoon kosher salt, or more to taste
  • 2½ cups thinly sliced scallions (greens and whites, from 1 to 2 large bunches)
  • ½  cup finely minced peeled fresh ginger
  • ¼  cup grapeseed or other neutral oil
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Directions
  1. Slice the Scallions
  2. Peel andmince the ginger, it is much easier to do this with a micro pane or a specialized tool called a gingergrater. The grater allows you to get all the ginger pulp without the tough fibers of the ginger. This step will take a while. 
  3. Mix together all the prepared ingredients in a bowl and allow to wait 15 minutes.
  4. Serve on chicken, fish, beef, noodles, rice, pretty much anything savory that can you a little tang.
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Easy Read Recipe: Momofuku Noodle Bar’s Ginger Scallion Sauce

 

Ingredients 

  • 1½ teaspoons usukuchi (light soy sauce)
  •  ¾ teaspoon sherry vinegar
  • ¾ teaspoon kosher salt, or more to taste
  • 2½ cups thinly sliced scallions (greens and whites, from 1 to 2 large bunches)
  • ½  cup finely minced peeled fresh ginger
  • ¼  cup grapeseed or other neutral oil
 
Directions
  1. Slice the Scallions
  2. Peel and mince the ginger, it is much easier to do this with a micro pane or a specialized tool called a ginger grater. The grater allows you to get all the ginger pulp without the tough fibers of the ginger. This step will take a while. 
  3. Mix together all the prepared ingredients in a bowl and allow to wait 15 minutes. 
  4. Serve on chicken, fish, beef, noodles, rice, pretty much anything savory that can you a little tang.
 
DIY TIP: Scallions actually can be re-grown in nothing but water! If you take them and leave the root end standing in water they will re-grow edible green portions. I’ve done this with onions as well. They can be harvested about twice before they are tapped out. They taste way better after being harvested fresh.
 
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