Japanese Chimichurri

• 3 negi (scallions) roughly chopped

• 1/4 red onion (about 3 tbsp), roughly chopped

• 3 cloves garlic

• 1 x 2.5cm (1 inch) ginger, roughly chopped

• 50g (1 packed cup) cilantro, roughly chopped

• 50g (1 packed cup) flat leaf parsley, roughly chopped

• 75g (3/4 cup) fresh basil

• 3 seranno chillies, thinly sliced and more or less to taste

• 150ml (2/3 cup) olive oil

• 50ml sesame oil ??

• 1 1/2 tbsp rice vinegar

• 1 packet kizami wasabi

• 1 tsp light soy sauce, plus more to taste

• Juice of 1 or 2 limes [ more to taste ]

• Salt [ to taste ]

• 
  

( EXTRAS ?? fresh mint / 1 tsp fish sauce / 1 tsp oyster sauce )

roughly blend up all ingredients in blender / food processor. not too pureeed

rough mix = better

HAND CHOPPED VERSION

Japanese-Inspired Chimichurri (Umami Bomb Edition)

🌱 Ingredients ( Small batch )

• 1 cup flat-leaf parsley, finely chopped

• 2 Tbsp cilantro (optional, but adds lift)

• 2 Tbsp scallions, very finely sliced

• 1 small clove garlic, micro-planed

• 1 Tbsp fresh ginger, grated

• 1–2 tsp togarashi (to taste, subtle heat)

• 1 Tbsp white sesame seeds, lightly toasted

• 2 Tbsp rice vinegar

• 1½ Tbsp black garlic shoyu (or light soy sauce)

• 1 tsp mirin

• ¾ cup neutral oil (grapeseed or rice bran)

• 1–2 tsp toasted sesame oil (don’t overdo it)

• 1/2 tsp yuzu kosho (paste, not sauce)  i

• Zest of ½ lime

🔪 Method

1. Hand-chop everything. No food processor. Chimichurri should look rugged, not puréed.

2. Stir herbs, scallions, garlic, ginger, togarashi, and sesame seeds in a bowl.

3. Whisk rice vinegar, shoyu, mirin

4. Slowly fold in neutral oil, then finish with limited sesame oil.

5. Taste. Adjust acid, salt, and heat. It should punch first, linger second.