Tempura sauce

Yield: 1 Servings

Measure Ingredient
1 cup Imported soy sauce
6 tablespoons Granulated sugar
3 slices Fresh ginger
½ \N Lime , Juice of
¼ cup Dry sherry
1 pack Dashi-no-moto (dried bonito flakes) or use 1 tbs bulk dashi-no-moto
1 cup Boiling water

Here's the sauce from The New York Times International Cookbook...but I wouldn't mind receiving that Tempura recipe you've perfected!!! Combine the soy sauce, sugar, ginger, lime juice and sherry in a pint jar.

Cover and let stand overnight.

In a mixing bowl, combine the dashi-no-moto and the boiling water. let stand one minute and remove packet or, if bulk dashi-no-moto is used, strain and reserve the liquid. Stir this into the soy mixture. Pour the sauce into six individual dishes. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Apr 20, 1997

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