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).