12 oz. Hoisin Sauce
2 oz. rice vinegar
1 oz. sesame seed oil
1/2 tsp. Japanese green mustard (horseradish and mustard powder)
1 clove garlic, crushed
1/4 tsp. black pepper
1/8 tsp. ground ginger
1/8 tsp. paprika
Preparation:
Mix all ingredients together and store in covered container in the refrigerator.
Serving Suggestion:
Great on Chinese chicken salad.
History:
This recipe comes from the restaurant operated by Host Services at John Wayne Airport.
Hiro, our favorite sushi chef and owner of Kotobuki Restaurant.
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