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Ingredients
- 1 c. Pickled ginger juice, from CM Pickled Ginger recipe
- 1/4 c. Japanese rice vinegar, plus 2 tbs., unseasoned
- 2 Tbsp. Sugar
- 1 Tbsp. Soy sauce
- Â Â Green onions, thinly sliced rings, tops included
- Â Â Fresno chili, thinly sliced rings
Directions
- Makes 1 1/2 c..
- Heat the pickled ginger juice, rice vinegar, and sugar in a small non aluminum saucepan over low heat, stirring till the sugar dissolves. Add in the soy sauce and let cold 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 115g | |
| Calories 123 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 907mg | 38% |
| Potassium 119mg | 3% |
| Total Carbs 28.03g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 26.02g | 17% |
| Protein 1.27g | 2% |
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