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
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