A versatile sauce that pairs with everything.


If you recreate this Ginger Scallion Sauce recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ginger Scallion Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews


Units Scale
  • 46 (60 g) scallions
  • 2 knobs (40 g) ginger
  • 1/3 cup (80 ml) neutral oil
  • 1 tbsp (15 ml) sesame oil
  • 1 tbsp (18 g) miso, optional
  • 1/4 tsp (1g) salt, to taste
  • 1/4 tsp (1 g) sugar
  • 1/8 tsp msg, optional


  • Process: Wash the scallions, and then pat them dry. Remove the ends and then roughly chop them, about 1/2 inch pieces. Remove the skin off the ginger and then roughly chop into smaller pieces. Add the ginger to a food processor and pulse until minced. Add the scallions and pulse until chopped. Do not over blend into a paste, you should still be able to see scallion pieces.
  • Heat oil: Transfer scallion and ginger to a heat-proof bowl. Heat up your oil to 170-180 C. Carefully pour the oil over the ginger and scallion. Give it a mix and then season with salt, sesame oil, miso paste, sugar and msg. 
  • Serve & Store: Use immediently. To store, transfer to a air tight jar and refrigerate for up to 1 week.


  • Helpful Equipment: food processor
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 7 minutes
  • Cook Time: 3 minutes
  • Category: sauces
  • Cuisine: chinese

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 


About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

Related Recipes


Leave a reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. I have been making Ginger Scallion sauce for many years but not with miso or sesame seed oil. Both made a huge difference in the flavor profile. I am looking forward to trying it with many different things – raw fish (to make poke), cold chicken, pasta, pizza, dipping sauce for meat in hot pot …
    Next I want to try the Miso Pesto!

  2. The ginger scallion sauce is so good! Not only is it delicious and easy to make, but the color is incredible and vibrant. I think you can put it on anything. Having a food processor was very useful and made the whole process very quick. I think I ended up with more than half a cup, and for that I am very grateful! If you like ginger, you should make this recipe. I’m looking forward to making this again!

  3. This is amazing! It’s so easy to make with a food processor. I used sunflower oil and miso. I don’t have a scale and ended up making a large batch, for which I am very thankful! This is a classic flavor profile – so easy and delicious and you can put it on anything.