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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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 251.4mg||9 %|
|Potassium 11mg||0 %|
|Total Carbohydrate 75.2g||22 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 75.2g|
|Protein 0.5g||1 %|
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Calories per serving: 293
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