Yield: 6 servings
|½ cup||Japanese soy sauce|
|¼ cup||Grated daikon|
|1 dash||Togarashi (see note)|
|Water as needed|
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.