Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------------BARB DAY----------------------------------
1 c Pickled ginger juice; from - 2 tbs., unseasoned
- CM Pickled Ginger recipe 2 tb Sugar
1/4 c Japanese rice vinegar; plus 1 tb Soy sauce

---------------------------------GARNISHES---------------------------------
Green onions; thinly sliced Fresno chili; thinly sliced
- rings, tops included - 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

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