Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -========== |
Ingredients:
For each 1.5t shoyu stir in 1+ of ½ tsp grated ginger ¼ tsp wasabi ¼ tsp crushed garlic ½ tsp grated citrus peel ¼ tsp hot mustard ½ tsp tahini or nut butter 1 tsp citrus juice 13 tblsp grated daikon. Use your imagination. One book I have uses yuba in enchiladas. (I haven't tried this.) Converted by MMCONV vers. 1⅖