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


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


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.


Side, The National Culinary Review, Vegetarian

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