Yield: 1 Servings
|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