Ginger Scallion Sauce

2½ C. thinly sliced scallions (green and whites, from 1-2 large bunches)

½ C. finely minced fresh ginger

¼ C. grapeseed or other neutral oil

1½ tsp. usukuchi (light soy sauce)

¾ tsp. sherry vinegar (we didn’t have this so we used mirin – it was fine)

¾ tsp. kosher salt, more to taste

 

Mix together the scallions, ginger, oil, soy sauce, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed.  Over salmon, on soba, etc.  For variation try sweet soy sauce, a little crushed garlic, a little chili oil, crushed red pepper or minced red jalapeno for a nice contrasting bright red and some heat.