Yield: 1 Servings
|1 cup||Seaweed stock|
|¼ cup||Dark soy sauce|
|¼ cup||Mirin (seasoned rice wine)|
Make a seaweed stock by immersing several pieces of kombu (thick kelp leaves) in cool water, let it sit overnight. To make dipping sauce, simmer the ingredients. Add some green onions or sesame seeds if you like.
From: cgibas@... (Cynthia J. Gibas). Fatfree Digest [Volume 10 Issue 23], Sept. 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV