| 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
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”