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1. Trim the roots off the green onion.
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2. Finely slice the green onions, including white and green parts. Set aside.
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3. Grate the ginger. I often don't even bother to peel it. Add grated ginger to the green onion.
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4. In a large frying pan, heat the oil over medium heat.
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5. Once the oil is shimmering but not smoking, add the green onion and ginger.
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6. Cook the green onion and ginger for one minute. If desired, you can add some salt to taste.
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7. Remove the pan from the heat and let cool.
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8. Store in the fridge for up to 1 week.
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For the longest time, I thought this was a Japanese condiment. My Gichan (grandfather) would prepare it, my mom would make it, and now Tomiko and I make it. My cousins on the Japanese side of our family also make it, so I thought it was only natural that it was Japanese. Recently I learned that this is really a Chinese condiment that the Japanese side of my family wholeheartedly embraced. My favourite way of eating it is to add 2-3 teaspoons to cold silken tofu, drizzle some sesame oil and shoyu (soy sauce) over it, and eat it as a cold, refreshing starter in the summer.
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This is a very flexible recipe, so feel free to adjust the ingredient amounts depending on your taste. One of my cousins likes for it to be mostly ginger with only a bit of green onion. Some like it with half and half, and another cousin likes to add a lot more oil.
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Since chopping the green onions can be a bit of a chore, I usually make a triple batch and freeze the extra in an ice cube tray. After the cubes are frozen, I store them in a freezer bag and then pop out the cubes as needed, refreshing them with a little drizzle of oil.
