Review Daikon Dipping Sauce (Tentsuyu) Maureen

[Guest guest]

Thank you, I will post more recipe soon.

Kai

 

 

, Maureen <ailanthus

wrote:

>

> 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

> >

> >

> >

> >

>