A recipe for an all-purpose ginger sauce that can be easily made at home by combining grated ginger with hot oil. Two variations are introduced: a basic ginger sauce and an enhanced version with added scallop umami. This sauce can be used in a variety of dishes, including rice, tofu, and stir-fried vegetables, to enrich your meals.
Ingredients
Main Ingredients (Basic Version: 1 bottle, Advanced Version: 1 bottle)
- Grated Ginger 100g
- Canned Scallops (whole) 1 can
Seasonings
- [Basic Version] White Sesame Oil 150g~180g
- [Basic Version] Salt (approx. 1/2 tsp)
- [Advanced Version] White Sesame Oil 150g~180g
- [Advanced Version] Salt (approx. 1/2 tsp)
- [Advanced Version] Liquid from Canned Scallops 1 can
Steps
- Grate 100g of ginger and lightly pat dry with paper towels.
- Place the dried ginger in a bowl.
- Add approx. 1/2 tsp of salt to the bowl with the ginger.
- Heat 150g~180g of white sesame oil in a small pot until it just begins to smoke (approx. 180℃).
- Pour the hot white sesame oil into the bowl with the ginger in 3-4 portions, stirring as you go.
- Once cooled to room temperature, transfer to a clean jar and store in the refrigerator. (Key Tip!) Consume within 1 week when stored refrigerated.
- Grate 100g of ginger and lightly pat dry with paper towels.
- Drain and shred the scallops from 1 can of canned scallops.
- Add the dried ginger and shredded canned scallops to a bowl.
- Add approx. 1/2 tsp of salt to the bowl with the ginger and scallops.
- Heat 150g~180g of white sesame oil in a small pot until it just begins to smoke (approx. 180℃).
- Pour the hot white sesame oil into the bowl with the ginger and scallops in 3-4 portions, stirring as you go.
- Add liquid from 1 can of canned scallops and mix.
- Once cooled to room temperature, transfer to a clean jar and store in the refrigerator. (Key Tip!) Consume within 4-5 days when stored refrigerated. The ginger juice can be added after the sauce has cooled, but be aware this will shorten the shelf life.
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