60g spring onions, washed and sliced thinly
25g ginger, minced finely or grated on a microplane
3 small cloves green garlic
10g (2 teaspoons) brown rice vinegar
10g (2 teaspoons) tamari (gluten-free soy sauce)
45g (3 Tablespoons) sesame oil
Makes 1/2 cup of sauce
1. Combine all ingredients except oil.
2. Mix well, then slowly mix in oil to slightly emulsify.
Keeps well in the fridge for up to 2 weeks.
To use, add to your dish two minutes before the end of its cooking time. Try tossing it through fried rice, stirring it into a broth or soup, or adding to okonomiyaki batter. Alternatively, use as a condiment, but note that its flavours are quite strong when eaten raw. It can also be used as a marinade.
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
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