Hot tempura sauce

Yield: 6 Servings

Measure Ingredient
½ cup Mirin (sweet sake)
½ cup Soy sauce
1 Piece fresh ginger; 1-inches, peeled; finely grated
¼ pounds Diakon (Japanese radish); peeled; finely grated
2 Green onions; thinly sliced
Wasabi to taste

Zesty on almost any batter-fried seafood, poultry or vegetable. If you like, let your guests temper the sauce's heat; serve the wasabi (green Japanese horseradish paste) on the side, to be blended to taste into individual servings of sauce. Combine all ingredients; add wasabi to taste or serve it on the side. Makes about 1-½ cups, enough for 6 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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