Pickled Ginger Dipping Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
BARB DAY
1 cup: Pickled ginger juice, from CM Pickled Ginger recipe
1/4 cup: Japanese rice vinegar, plus 2 tbs., unseasoned
2 tbsp: Sugar,
1 tbsp: Soy sauce,
GARNISHES
Green onions, thinly sliced rings, tops included
Fresno chili, thinly sliced rings
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Other sauce