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Credit: From Nobu West (Andrews McMeel Publishing, 2007), by Nobu Matsushisa and Mark Edwards.
The National Culinary Review, December 2008
2/3 cup finely chopped red onion
2 T. finely chopped ginger
6 1/2 T. Tosa-Zu Sauce (recipe follows)
5 T. soy sauce
1/2 Cup rice vinegar
1/3 cup dried bonito flakes
Combine red onion, ginger and Tosa-Zu sauce. Mix well.
In small saucepan, slightly warm soy sauce and vinegar (do not boil). Add bonito flakes. Cool to room temperature. Strain out bonito flakes.
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