Name: Hot Tempura Sauce
Ingredients: 1/2 c Mirin (sweet sake); 1/2 c Soy sauce; 1 Piece fresh ginger; 1-inches, peeled; finely grated; 1/4 lb Diakon (Japanese radish); peeled; finely grated; 2 Green onions; thinly sliced; Wasabi to taste

CATEGORY	CUISINE	TAG	YIELD
	Japanese	Sauce	6	Servings

INGREDIENTS

1/2	c	Mirin (sweet sake)
1/2	c	Soy sauce
1		Piece fresh ginger; 1-inches, peeled; finely grated
1/4	lb	Diakon (Japanese radish); peeled; finely grated
2		Green onions; thinly sliced
		Wasabi to taste

INSTRUCTIONS

Zesty on almost any batter-fried seafood, poultry or vegetable. If you
like, let your guests temper the sauce's heat; serve the wasabi (green
Japanese horseradish paste) on the side, to be blended to taste into
individual servings of sauce. Combine all ingredients; add wasabi to taste
or serve it on the side. Makes about 1-1/2 cups, enough for 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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