Asian•gourmet
Momofuku's Octo Vinaigrette
Octo vinaigrette contains some pretty knockout flavors that go well with octopus or seaweed dishes. At Momofuku, we love it on fried chicken, too.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons finely chopped garlic ((see note above))
- 2 tablespoons finely chopped peeled ginger ((see LC Note above))
- 1 fresh bird's eye or Serrano chile (seeded and chopped)
- 1/4 cup rice wine vinegar
- 1/4 cup usukuchi (light soy sauce)
- 2 tablespoons grapeseed or other neutral oil
- 1/4 teaspoon Asian (toasted) sesame oil
- 1 1/2 tablespoons sugar
- Freshly ground black pepper
Instructions
- 1
To make the octo vinaigrette, combine the garlic, ginger, chile, vinegar, soy, grapeseed oil, sesame oil, sugar, and a few turns of black pepper in a lidded container and shake well to mix. That’s it. (This will keep in the fridge for 4 to 5 days, and is good on everything except ostrich eggs, which is really more the ostrich's fault than the vinaigrette.)