BARB DAY 1 cPickled ginger juice; from - CM Pickled Ginger recipe 1/4 cJapanese 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.