Shoyu-ginger dip

Preparation info

  • Difficulty

    Easy

Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

Ingredients

  • 250 mls shoyu
  • 50 mls saki or sherry
  • 1 tblspn of grated ginger
  • water

Method

COMBINE THE SHOYU, saki and ginger in a jug, taste it and dilute with water as you see fit. About 100-150 mls should do.