Make sea salt into the ultimate Asian finishing flavor by adding pickled ginger, rice wine vinegar, green tea leaves and crushed red pepper. Sprinkle over rice, noodle soups, chicken and fish dishes.
10m
PREP TIME
1hr 30m
COOK TIME
5
INGREDIENTS
Make sea salt into the ultimate Asian finishing flavor by adding pickled ginger, rice wine vinegar, green tea leaves and crushed red pepper. Sprinkle over rice, noodle soups, chicken and fish dishes.
10m
PREP TIME
1hr 30m
COOK TIME
5
INGREDIENTS
Ingredients 72 (1/4 teaspoon) Servings
- 2 tablespoons pickled ginger slices
- 1/2 cup rice wine vinegar
- 1/4 cup coarse sea salt
-
1 1/2
teaspoons
green tea leaves
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Substitutions available
- matcha green tea powder
- 1/2 teaspoon McCormick® Crushed Red Pepper
INSTRUCTIONS
- 1 Preheat oven to 275°F. Pat dry ginger slices with paper towels. Place ginger on parchment paper-lined baking sheet. Bake 45 to 60 minutes or until ginger is dried. Cool slightly then coarsely chop.
- 2 Cook vinegar in medium nonstick skillet on medium heat 10 to 15 minutes or until reduced to 1 tablespoon. Add sea salt; cook and stir 5 minutes or until sea salt is dried.
- 3 Mix sea salt, chopped ginger, green tea and red pepper in small bowl until well blended. Store in tightly covered jar in cool, dry place. If needed, break up any clumps before using.
NUTRITION INFORMATION
(per Serving)
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