Guest guest Posted February 6, 2007 Report Share Posted February 6, 2007 This was lovely! Also, I'd never thought of grating daikons, so it was a neat surprise that they're so pretty when they're grated Thank you so much, Kai! Peace, Maureen Kai Hurada wrote: > Daikon Dipping Sauce (Tentsuyu) > > 1/3 cup light soy sauce (usukuchi shoyu) > 1 1/4 cups sea vegetable stock * > 1/3 cup mirin > 1/2 to 3/4 cup grated daikon radish, to taste > 2 tablespoons grated gingerroot > > In a medium-size saucepan, heat soy sauce, stock and > mirin over low heat; keep warm until needed. Prepare > daikon and gingerroot; place in separate small dishes. > At serving time, divide sauce among 4 or 5 medium-size > bowls. Pass daikon and gingerroot at the table for > mixing into dipping sauce. > *You make sea stock by boiling kombu in water > > > > Quote Link to comment Share on other sites More sharing options...
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