| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Sauces, Oriental |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Light broth |
| 1/3 |
c |
Mirin OR |
| 1/3 |
c |
Sweet sherry OR |
| 1/3 |
c |
Honey |
| 1/3 |
c |
Soy sauce |
| 1 |
ts |
MSG; (optional) |
|
|
Daikon radish; 1" piece |
|
|
Horseradish |
|
|
Ginger; grated, to taste |
|
|
Lemon juice; optional |
INSTRUCTIONS
Mix all ingredients except the horseradish, ginger and lemon juice. Bring
to a boil, and remove from heat. Grate the radish. Hydrate the horseradish
if you are using the dried product.
For serving, put warm sauce into individual bowls. Place a heap of the
radish topped with horseradish on each plate of fried food. Each person
should mix as much of this with his sauce as suits his taste. Add the lemon
juice if desired. This sauce used mainly with Tempura.
Source: Practical Japanese Cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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