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Recipe by: agnes-marie
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See below ingredients and instructions of the recipe
--------------------------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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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