Pickled Ginger Dipping Sauce

Preparation info
  • Makes

    1½ cups

    • Difficulty

      Easy

Appears in

By Barbara Tropp

Published 1992

  • About

Ingredients

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 be