| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
|
1 |
Servings |
INGREDIENTS
|
|
Juice of 4 lemons |
| 1/3 |
c |
Plus 2 tablespoons rice vinegar |
| 1 |
c |
Dark soy sauce |
| 2 |
tb |
Tamari sauce |
| 3 |
tb |
Mirin |
| 1/3 |
oz |
Dried bonito flakes |
| 1 |
|
Two-inch square giant kelp (konbu) |
INSTRUCTIONS
Combine all ingredients in a bowl and let stand 24 hours. Strain through a
cheesecloth and mature 3 months in a cool, dark place, or in the
refrigerator.
Yield: 2 1/2 cups
c.1997, M.S. Milliken & S. Feniger, all rights reserved TAMALES WORLD TOUR
SHOW #WT1A02
Recipe by: Susan Feniger and Mary Sue Milliken
Posted to MC-Recipe Digest V1 #807 by Holly Butman
<butma001@acpub.duke.edu> on Sep 25, 1997
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”