| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Imported soy sauce |
| 6 | tb | Granulated sugar |
| 3 | sl | Fresh ginger |
| 1/2 | Lime , Juice of | |
| 1/4 | c | Dry sherry |
| 1 | pk | Dashi-no-moto (dried bonito flakes) or use 1 tbs bulk dashi-no-moto |
| 1 | c | Boiling water |
INSTRUCTIONS
Here's the sauce from The New York Times International Cookbook...but I wouldn't mind receiving that Tempura recipe you've perfected!!! Combine the soy sauce, sugar, ginger, lime juice and sherry in a pint jar. Cover and let stand overnight. In a mixing bowl, combine the dashi-no-moto and the boiling water. let stand one minute and remove packet or, if bulk dashi-no-moto is used, strain and reserve the liquid. Stir this into the soy mixture. Pour the sauce into six individual dishes. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Apr 20, 1997
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