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Matsuhisa Salsa

Yield: 1-1/2 cups plus 2 tablespoons (330ml)

 

1/2 cup (60g) finely chopped onion
1 tablespoon soy sauce
1/2 cup rice vinegar
1/2 teaspoon sea salt
1/4 teaspoon chili garlic sauce
1/4 teaspoon chili oil
1/4 teaspoon finely grated ginger
1 tablespoon grapeseed oil
1/2 cup (10g) finely chopped parsley leaves

Combine all the ingredients. Add the parsley just before use.

 

from:
Nobu: The Cookbook
by Nobuyuki Matsuhisa
Translated by Laura Holland
Photographs by Fumihiko Watanabe
Hardcover, 200 pages, $37.00
ISBN: 4-7700-2533-5
Recipe reprinted by permission.

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This page modified February 2007


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