Ingredients

  • 1 cup juice from China Moon Pickled Ginger
  • ¼ cup plus 2 tablespoons unseasoned Japanese rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon soy sauce
  • Thinly sliced green and white scallion rings, for garnish
  • Thinly sliced Fresno chili rings, for garnish

Method

  1. 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.
  2. When serving, garnish the sauce bowls with thin rings of scallions and fresh red chilis for color and heat.
  3. Store, refrigerated, in a clean glass jar. Shake well before using.
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