MSF Rice Sauce

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Approximate Cost: $5

This is the recipe for the sauce we used in our signature duck-fat-fried rice. I initially tried to flavor the rice with a cold smoker—which looked like a marijuana pipe attached to a tiny motorized fan—but that was extremely time-consuming, and the rice didn’t absorb much smokiness. Then I found that charred scallions and smoked salt imparted a full smoky flavor without the hassle. If you want to make a vegan version of this sauce, use soy sauce instead of fish sauce and add some rehydrated konbu for umami.

Ingredients

You will Need

  • 3–4 bunches of charred scallions (see steps 1–4)
  • 1 cup mirin
  • 1 cup fish sauce
  • smoked salt
  • your choice of accompaniments for the fried rice

Method

  1. Purée whole scallions and liquids in a blender.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  2. Blend until smooth, and season with smoked salt.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra

  3. Garnish your fried rice with whatever combination of vegetables and meat you want. We topped ours with duck confit, crispy duck skins, seared cauliflower, and pickled celery.

    Alanna Hale, Dennis Kim, Jesse Friedman, Jackson Solway, Simon Huynh, and John Oram; Mission Burger photos by Jason Adra