- 150 g chive flowers
- Certain Salt
- 3 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- 1 tablespoon minced ginger
Instructions
Wash, dry, and air-dry the chive flowers. Drain the water and place them in a container. Sprinkle with salt and marinate for 30 minutes until softened.
Clean and finely chop the marinated chive flowers.
Mix the soy sauce, mirin, sesame oil, minced ginger, and chives together. Cover with plastic wrap and refrigerate for 3 hours.
If you like spicy food, you can also add chili oil.
Store in a clean, sterilized glass container. Chive flower sauce will ferment, so be sure not to overfill it. The sauce will keep in the refrigerator for up to a week.
Tips
Make sure the container for chive flower sauce is free of oil and water.
Choose chive flowers that have just bloomed or are about to bloom; they are fresher, more tender, and more spicy.