This simple dipping sauce is most typically served with gyoza in both Japan and China, though it is rarely seen in western countries. It is a great recipe to know as it can also double as a zippy salad dressing or as a marinade.
Peel the outer layer of the spring onions. Wash if necessary. Finely chop both the white and green part of the spring onions, discarding the roots.
Mix all the ingredients together and serve.
«If you prefer a dipping sauce with more kick, use English mustard instead of Dijon: both Chinese and Japanese mustard are notoriously spicy and pack a real punch! You can also use wasabi if you like.»