Ingredients:

  • 1/2 cup yellow onion, roughly chopped (75g)
  • 2 tbsp fresh ginger, peeled and minced (15g)
  • 1 small clove garlic, smashed (3g)
  • 1/2 cup soy sauce (144g)
  • 1/2 cup unseasoned rice vinegar (120g)
  • 1 tbsp fresh lemon juice (15g)
  • 1.5 tbsp honey or maple syrup (31.5g)
  • 1 tbsp tomato paste (16g)
  • 2 tbsp neutral oil such as grape seed or avocado oil (28g)

Instructions:

  1. Peel your ginger using the edge of a spoon — it's the best trick I ever learned for getting around those knobby bits without wasting the root. Roughly chop your onion into 2 cm chunks.
  2. Place the onion, ginger, and smashed garlic clove into the blender base.
  3. Pour in the soy sauce, rice vinegar, and lemon juice.
  4. Add your honey and the tomato paste.
  5. Pulse the mixture 5 to 6 times until the onion chunks disappear into a thick, dark slurry.
  6. Turn the blender to high for 30 seconds. You are looking for a completely uniform texture.
  7. While the motor is running on low, slowly pour the neutral oil through the lid's opening. Watch for the sauce to lighten in color and thicken slightly.
  8. Dip a piece of lettuce or a spoon into the sauce. It should be zingy and sharp but not burny.
  9. Transfer to a glass jar. Let it sit in the fridge for at least 30 minutes before serving to let the flavors meld.