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Raggio recommends topping the whole deal with a sprinkle of shichimi togarashi and eating it with a funky forked carrot. 1 pound carrots 1 tablespoons ginger, peeled and chopped cup rice wine vinegar 3 tablespoons water cup neutral oil 1 tablespoon toasted sesame oil 2 tablespoons honey 1 tablespoon soy sauce Pinch of salt, to taste Makes 1 quart 1
My personal preference is more of a neutral gold vs a more orangey one
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