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Slice the as thinly as you can stand. Yassa is half onion by volume, so don't be shy: the onions will collapse into the sauce. Crush the with the flat of a knife, grate the , and crack the coarsely. If you have a pestle, pound them together with a pinch of into a rough paste.
- Brown onions
- Garlic
- Ginger
- Black peppercorns
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