*Usukuchi is a relatively light-colored Japanese soy sauce. Although the flavor is slightly different, regular soy sauce can be substituted.
Yield: About 6 tablespoons
- 1/3 cup peeled and minced ginger root
- 2 cups chopped scallions (about 1 bunch)
- 1/2 teaspoon hoisin sauce
- 1 teaspoon sherry vinegar (or rice vinegar)
- 1 tablespoon reduced-sodium chicken broth (or water)
- 1 teaspoon usukuchi soy sauce
- 2 tablespoons canola or other neutral vegetable oil
- 1/2 teaspoon kosher salt
2. Add hoisin, vinegar, chicken broth, and soy sauce and process until mixture is smoother but not completely pureed. Transfer to a heat-proof bowl.*
3. In a small saucepan, heat the oil until it shimmers and flows like water. Pour the oil into the ginger-scallion mixture and stir until incorporated.
4. Let cool for a minute, then taste and add the salt if necessary (if you use regular soy sauce and water, you'll probably need it).
Extra sauce can be stored for several days in the refrigerator or frozen for up to a month.
* If you don't have a food processor, grate the ginger and finely mince the scallions. Add the seasonings from step 3 and stir to combine. Continue with the recipe.