Recipe - Hot Tempura Sauce

One half cup Mirin (sweet sake)
One half cup Soy sauce
1 Piece fresh ginger;
1inches, peeled; finely
grated
One fourth pound Diakon (Japanese radish);
peeled; finely grated
2 Green onions; thinly cut or sliced up
Wasabi to taste

Zesty on almost any batterfried seafood, poultry or vegetable. If you
like, let your guests temper the sauce's heat; serve the wasabi (green
Japanese horseradish paste) on the side, to be blended to taste into
individual servings of sauce. Combine all ingredients; add wasabi to taste
or serve it on the side. Makes about 1One half cups, enough for 6 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.