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
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
5 comments:
Interesting!
Jalna, different :)
Take care.
Kat
Thanks, I wondered what you would use it for. It's so easy to grow. I've had a pot for years but aside from sticking it in Vietnamese summer rolls which I don't make anymore or kimchi which I've never attempted only, I only need a few leaves for baked potato. The ingredients make is sound exactly like a banchan. I bet would be good adding to ssamgyupsal or other Korean wraps.
v
Interesting recipe Kat!
if you try this on your ssamgyupsal, I hope you like it V!
Kirk, it is :)
Take care you two.
Kat
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