Seasonal Sauce… with a hint of winter
Apparently it’s summer, though you wouldn’t know it from looking outside. With an abundance of spring onions, and yet chilly weather, it was time for me to get a bit more creative with what I was cooking. Ginger is a beautiful warming spice that I can’t get enough of in the autumn and winter, and given the low temperatures and consistent rainfall I’m starting to crave some warmth.
This sauce adds a fiery kick to any dish you add it to – which in my experience right now is anything and everything. I’ve used it as a marinade for fish and tofu, a finishing sauce for fried rice, a flavour boost in broth-based soups and honestly can’t really of anything that it wouldn’t be amazing in.
Much like the scone recipe I posted last week, using green garlic gives the flavour you want without the sharpness of raw, cured garlic. This means that the spring onion and ginger flavours really get to shine!
makes 1/2 cup of sauce
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
Preparation (about 10 minutes)
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.
The header image, “green onions for yudofu” by [cipher], is licensed under CC BY-SA 2.0.