I still remember making this at our old illegal+underground apartment back in the “good ol’ days.” This is great with salads, and as a marinade, but really it was made for the Lemongrass Tofu.
2–4 SERVINGS
2 tablespoons sugar
½ cup rice vinegar
⅔ cup plus 1 tablespoon cooking oil
¼ cup sesame oil
¼ cup light soy sauce
¼ cup sake
½ cup grated or finely minced ginger
BALLS OUT
40–80 SERVINGS
1¼ cups sugar
5 cups rice vinegar
7 cups plus 2 tablespoons cooking oil
2½ cups sesame oil
2½ cups light soy sauce
2½ cups sake
5 cups grated or finely minced ginger
Dissolve sugar in rice vinegar over low heat. Once it’s dissolved, remove from heat and add vegetable oil, sesame oil, soy sauce, sake, and ginger and stir.
And yeah, that’s it. Dig in . . . however you want to use, toss, top, or eat it like our Director of Operations, Monica, who loves to eat it with plain old rice!