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