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Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 1 cup soy sauce

  • ¼ cup lemongrass purée (see lemongrass recipe)

  • 1 cup rice wine vinegar, natural

  • ¼ cup sugar

  • ½ bunch of green onions, stemmed and washed and roughly chopped

  • ½ cup aji mirin

  • 1 ¾ cups canola oil


  • 1.

    Put all ingredients in a blender and purée till smooth.

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