Momofuko

The book 'Momofuko' is a book that you could have in your kitchen or in your living room. It is gorgeously produced with fabulous photography. The concept 'Momofuko' is the tale of a whole new kind of restaurant(s) and in this cookbook David Chang tells that story well. If a little abruptly. With the occasional f--word. And some grammatical blips. But he also tells it engagingly, as if you were in a conversation with him and he was telling you about a series of events that have happened to him over the last few years. There are recipes, there is philosophy, there are diatribes, and there is almost a diary of the events leading up to each new venture. I liked reading this, and I sense that the recipes are strong. Maybe not doable, but strong. I am not, for example, going to be singing the hair off of a pig's head. The mantra that noodles are king and then moving forward from that idea is one that apeeals to me. He toots his own horn as well as sharing the credit for the venture's success. It is an added bonus to know one of the chef's (Sam Gelman at Ko is an Iowa City boy) and to read his praises is very nice. Here is a sauce that can be used in a number of different ways--a pantry staple, so to speak--use on noodles, on vegetables, always have some on hand.
Ginger Scallion Sauce
2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed or other neutral oil
1 1/2 teaspoons usukuchi (light soy sauce)
3/4 teaspoon sherry vinegar
3/4 teaspoon kosher salt, or more to taste
(Makes about three cups)
Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a week or two in the fridge. Add to any kind of noodles, and top with things that stir in--the cookbook has all sorts of ideas on this.