-------------------------BARB DAY-------------------------
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
-------------------------GARNISHES-------------------------
Green onions; thinly sliced
- rings, tops included
Fresno chili; thinly sliced
- rings
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
