Ok, I lied to you. I know I said I was going to give the David Chang recipes a rest- buuuuuuut I ended up with a ton of scallions this week and needed to do something with them so I threw together some of his ginger scallion sauce. I ended up pairing it with some soba (Japanese buckwheat noodles) I had laying around in the cupboard and it was absolutely delish. I definitely recommend it unless you hate scallions or hate ginger because this tastes like a whole lotta both. It's also a great sauce to make because it keeps for a few days in the fridge and you can integrate it into all kinds of dishes- chicken, rice, seafood.... Just remember to have an Altoid on hand afterwards because this sauce will definitely leave you with some pungent breath.
Ginger Scallion Sauce (adapted from "Momofuku" by David Chang and Peter Meehan)
2 bundles of dried soba
2 bunches of fresh scallions
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed oil
1 1/4 teaspoon usukuchi (or a reduced sodium light soy sauce)
3/4 teaspoon mirin*
3/4 teaspoon Kosher salt
3/4 teaspoon sugar (optional)
toasted sesame seeds, for garnish
1. Thinly slice the scallions (whites and greens).
2. In a bowl, mix together the sliced scallions, ginger, oil, usukuchi, mirin and salt. Allow it to sit about 20 minutes so the flavors can meld. (Note: Don't skip the waiting period, it does make a difference in the taste.)
3. After 20 minutes, taste. Add more salt if necessary or if it's too salty for you, you can add 3/4 teaspoon of sugar.
4. Boil some buckwheat noodles (about 4-5 minutes). Drain noodles and rinse with cold running water.
5. Mix buckwheat noodles with ginger scallion sauce and sprinkle with sesame seeds.
6. Store the leftover sauce in an airtight container and place in fridge.
* The original recipe calls for sherry vinegar, I didn't have any on hand and mirin worked fine as a substitute.