Name: Daikon Sauce
Ingredients: Stephen Ceideburg; 1/2 c Japanese soy sauce; 1/4 c Vinegar; 1/4 c Grated daikon; 1 ds Togarashi (see note); Water as needed

CATEGORY	CUISINE	TAG	YIELD
	Japanese	Sauces	6	Servings

INGREDIENTS

		Stephen Ceideburg
1/2	c	Japanese soy sauce
1/4	c	Vinegar
1/4	c	Grated daikon
1	ds	Togarashi (see note)
		Water as needed

INSTRUCTIONS

From the "Japanese Country Cookbook, " by Russ Rudsinski.
Combine soy sauce, vinegar, daikon and togarashi. Add enough water to
achieve a light sauce consistency.
Place sauce in small dishes for each diner.
Note: Togarashi is a Japanese seasoning made of crushed red pepper and
other condiments, blended into a powder. Red or black pepper may be
substituted.
PER SERVING: 15 calories, 1 g protein, 3 g carbohydrate, 0 g fat, 0 mg
cholesterol, 1,373 mg sodium, 0 g fiber.
Karola Saekel writing in the San Francisco Chronicle, 7/14/93.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Forgiveness is not automatic”