Kombu Scallion Salt Sauce

Ingredients

• 1 把 Scallions (Finely chopped; approximately 100 g can be used as an estimate)
• 20 g Oil (The original recipe does not specify the type of oil; olive oil or another neutral cooking oil may be used)
• 2 g Ground white pepper
• 5 g Salted kombu (It may be chopped or added as is)
• White sesame seeds (To taste; nutritional information below is estimated based on approximately 5 g)

Steps

1. 1

   Wash the scallions and drain them thoroughly. Finely chop them and place them in a clean mixing bowl. The finer the scallions are chopped, the more easily they will blend with the oil and salted kombu.

2. 2

   Add the oil, ground white pepper, and white sesame seeds. Mix well so the chopped scallions are thoroughly coated with the oil.

3. 3

   Add the salted kombu and mix again until the ingredients are evenly distributed. The salted kombu provides both saltiness and umami, so no additional salt is needed.

4. 4

   Transfer the mixed kombu scallion salt sauce to an airtight container and refrigerate for approximately 30 minutes to allow the flavors of the scallion oil and salted kombu to meld fully.

5. 5

   When serving, use an appropriate amount with cooked steak, beef tongue, or other meats. It can also be mixed with rice or noodles, or served with fried eggs and stir-fried dishes.

Notes

The original text recommends refrigerating the sauce for half an hour before serving so the flavors can meld. Store it sealed in the refrigerator and consume it promptly; stir well before use. Choose the type of oil according to preference; the video narration mentions olive oil.

Nutrition per serving

• sauce
• condiment
• vegetarian
• no-cook
• Japanese-inspired
• meal-prep
• gluten-free
• dairy-free