Spring onion sauce made with mirin, have you ever heard such a thing?
Till about 8 years ago I didn’t know what mirin was used for. I reckon, mirin adds so much flavour to everything.
It’s funny that how you get used to certain things in your life you have never used or seen before and suddenly then you can’t think of letting them go. Human brain is beyond our understanding, if we are put in the situations out of our comfort zones we tend to adapt (most of the times) or we create something new.
There is a small story behind how I discovered mirin and how it became my favourite. I know I keep telling stories but I reckon, if you have a story to tell people will always find it interesting and will always listen.
So long time ago whilst I was shopping in Tokyo in a supermarket with my bear Japanese, I asked the shopkeeper about vinegar. I have no idea what he understood but he gave me a bottle of mirin instead. I was making some spicy fruit sauce and the “Mirin” I used instead of vinegar was so good and refreshing. I have never used vinegar in that sauce since.
Anyway talking more about this Spring onion sauce, this is a must in my house. I use it for so many things from pasta salads to chicken marinades to salad dressings. My husband also eats this sauce with stir fried noodles. It’s incredibly flavourful, delicious with slight pungency.
My husband and I like this sauce quite spicy so I usually use Thai birds eye chillies or chilli padi but you can use any variety you like. You can store this sauce in the refrigerator upto 2 weeks.
Do give this recipe a try.
- 1 bunch of spring onion the white part and a few green sprigs
- 2 or to taste Thai birds eye chilli
- 1 clove of garlic
- Salt to taste
- 1 tbsp sugar
- ¼ cup mirin
Put all the ingredients except mirin in a food processor. Blitz it up to a puree. Add the mirin and mix it well.
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