Recipe - Daikon Sauce

Stephen Ceideburg
One half cup Japanese soy sauce
One fourth cup Vinegar
One fourth cup Grated daikon
1 ds Togarashi (see note)
Water as needed

From the "Japanese Country Cookbook, " by Russ Rudsinski.

Combine soy sauce, vinegar, daikon and togarashi. Add enough water to
achieve a light sauce consistency.

Place sauce in small dishes for each diner.

Note: Togarashi is a Japanese seasoning made of crushed red pepper and
other condiments, blended into a powder. Red or black pepper may be
substituted.

PER SERVING: 15 calories, 1 g protein, 3 g carbohydrate, 0 g fat, 0 mg
cholesterol, 1,373 mg sodium, 0 g fiber.

Karola Saekel writing in the San Francisco Chronicle, 7/14/93.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini