Scallion-Ginger Oil

Name: Scallion-Ginger Oil
Yield: about 1 cup
Cuisine: United States, Japan
Ingredients: 215 g neutral oil; 6 scallion greens, cut into 1-inch lengths; 1 small onion, peeled and sliced; 1 piece fresh ginger (about 1 inch), peeled and thinly sliced

Also called scallion oil

Neutral oil infused with scallion greens, onion and ginger, for soaking congee rice and for drizzling.

Makes: about 1 cup

Vegetarian Vegan Gluten-free

Adapted from Masaharu Morimoto, Morimoto: The New Art of Japanese Cooking

Ingredients

Scale

Amounts are for the recipe. Sizes, times and temperatures in the method are not scaled.

215 g1 cupneutral oil
6scallion greens, cut into 1-inch lengths
1small onion, peeled and sliced
1 piecefresh ginger (about 1 inch), peeled and thinly sliced

Amounts worked out from the other system are rounded.

Method

Combine the oil (215 g1 cup), scallion greens (6), onion and ginger in a small saucepan. Set over medium heat and cook, stirring occasionally, until the onion slices turn a rich golden color, 10 to 15 minutes.
Strain, discarding the solids. Let the oil cool completely.

Notes

Make it the day before Scallop Congee: the rice soaks in 2 tablespoons of this oil for at least 8 hours.
Best made fresh. It loses its brightness after a day or two.
Extra oil is good on noodles, rice or eggs.
Scallion-only version. Heat ½ cup neutral oil with 4 roughly chopped scallion greens over medium-low until softly sizzling and fragrant, 15 to 20 minutes, without letting the scallions brown. Strain. This one is greener and sweeter.

Used in Momofuku-Style Short Ribs, Morimoto's 10-Hour Pork Kakuni, Scallop Congee