2½ cupsthinly sliced spring onions (greens and whites; from 1-2 large bunches)½ cupfinely minced peeled fresh ginger¼ cupgrapeseed or other neutral oil1½ tspusukuchi (light soy sauce)¾ tspsherry vinegar¾ tspkosher salt, or more to taste
Combine the spring onions, ginger, oil, soy, vinegar and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger spring onion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.