Pickled Ginger Dipping Sauce Recipe




Recipe Categories:
Appetizer; Dip; Sauce


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Pickled Ginger Dipping Sauce Recipe


 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

  • Tapas (Spain)
  • Mezedakia (Greece)
  • Antipasto (Italy)


Although normally served before a main course, appetizers also make ideal finger food for parties and entertaining. You may also like to create a whole meal beased on selection of different appetizers.

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Pickled Ginger Dipping Sauce

 

Ingredients


BARB DAY

1 cup pickled ginger juice, from cm pickled ginger r
1/4 cup japanese rice vinegar, plus 2 tbs., unseasoned
2 tbsp sugar
1 tbsp soy sauce

GARNISHES

1 green onions, thinly sliced rings, top
1 fresno chili, thinly sliced rings



 

Preparation

Makes 1 1/2 cups.
Heat the pickled ginger juice, rice vinegar, and sugar in a small
non aluminum saucepan over low heat, stirring until the sugar
dissolves. Add the soy sauce and let cool to room temperature.
When serving, garnish the sauce bowls with the garnishes for color
and heat.
Store, refrigerated, in a clean glass jar. Shake well before
using.

Source: China Moon Restaurant, San Francisco, Ca, by Barbara Tropp

Recipe courtesy of: Barb Day, 11 Feb 93 11:20:00

 

 

Servings: 1