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Title: Pickled Ginger Dipping Sauce
Categories: Sauce
Yield: 1 Servings

BARB DAY
1cPickled ginger juice; from CM Pickled Ginger recipe
1/4cJapanese rice vinegar; plus 2 tbs., unseasoned
2tbSugar
1tbSoy sauce
GARNISHES
  Green onions; thinly sliced rings, tops included
  Fresno chili; thinly sliced rings
Makes1 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

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