Ginger sauce

Combine water or unsweetened orange juice (35 g) with soy sauce or tamari (35 g). Add miso paste (12 g) and mix thoroughly until fully dissolved.

Pour in rice vinegar (6 g). Add sesame oil (5 g) and lemon juice (3 g).

Grate fresh ginger (2 g) on a fine grater. Grate fresh garlic (1 clove). Add ginger, garlic, lemon zest (1 g), and black pepper (1 g).

For a milder taste, reduce the amount of ginger. For more spiciness, add a bit of chili.

Whisk the sauce or blend it until a smooth emulsion forms.

Refrigerate the sauce for 15-20 minutes to stabilize the flavor.

Pairs well with:

• cabbage: white, red, napa, broccoli, cauliflower;
• mushrooms: champignons, oyster mushrooms, shiitake;
• protein: salmon, tuna, shrimp, chicken, beef;
• vegetables: cucumber, carrot, radish, green beans, garlic scapes;
• toppings: sesame seeds, green onions, chili peppers.