| 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
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