| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Sauce/gravy, China, Salads, Archived |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Pickled ginger juice; from CM Pickled Ginger recipe |
| 1/4 |
c |
Japanese rice vinegar; plus 2 tbs., unseasoned |
| 2 |
tb |
Sugar |
| 1 |
tb |
Soy sauce |
|
|
Green onions; thinly sliced rings, tops included |
|
|
Fresno chili; thinly sliced rings |
INSTRUCTIONS
BARB DAY
GARNISHES
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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