| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Japanese |
Japanese, Sauces |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Rice vinegar |
| 5 |
tb |
Soy sauce |
| 2 |
|
Inch piece konbu; (dried kelp) |
| 5 |
tb |
Dashi; (Bonito fish stock) |
| 2 |
sl |
Lemon; sliced thinly |
INSTRUCTIONS
Mix all ingredients but the sliced lemon and let stand for 10 minutes. Then
remove konbu and add sliced lemon. Ponzu-joyu is the sauce of choice with
shabushabu. Me ke aloha, Mary
Recipe by: Japanese Home Style Cooking
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Sep 25, 1997
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”