| 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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