nira (chive) sauce

Saw this nira (chive) sauce in a book by Aso Yoichiro and wanted to try.

1 bunch of chives, minced

1 teaspoon salt

1 tablespoon sesame oil

1 teaspoon sesame seeds

Put the salt onto the cut chives and let sit for 30 minutes

After the 30 minutes, squeeze out the water and add the oil and sesame seeds

Use as topping for tofu and meats 

Not knowing if this sauce had enough flavor (because I usually don't taste when making things), I added a little shoyu to our tofu, but it actually didn't need anything more than the chive sauce.

We had it on chicken.

And on pork

NOTES: I only made half the recipe and it was super easy and delicious. 

Not sure how they sell chives where you are, but in Japan, they sell them in bunches (one bunch is like 1 or 2 inches in diameter)

I cook the protein without any seasoning and use this sauce on top.

I want to try this “sauce” on eggs and on gyoza next.

Will use the other half of the bunch to make more sauce