Daikon sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| ½ | cup | Japanese soy sauce |
| ¼ | cup | Vinegar |
| ¼ | cup | Grated daikon |
| 1 | dash | Togarashi (see note) |
| Water as needed | ||
Directions
From the "Japanese Country Cookbook, " by Russ Rudsinski.
Combine soy sauce, vinegar, daikon and togarashi. Add enough water to achieve a light sauce consistency.
Place sauce in small dishes for each diner.
Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a powder. Red or black pepper may be substituted.
PER SERVING: 15 calories, 1 g protein, 3 g carbohydrate, 0 g fat, 0 mg cholesterol, 1,373 mg sodium, 0 g fiber.
Karola Saekel writing in the San Francisco Chronicle, 7/14/93.