Recipe - Tempura Sauce

1 cup Imported soy sauce
6 tablespoon Granulated sugar
3 sl Fresh ginger
One half Lime , Juice of
One fourth cup Dry sherry
1 pack Dashinomoto (dried bonito
flakes) or use 1 tbs bulk
dashinomoto
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 dashinomoto and the boiling water. let
stand one minute and remove packet or, if bulk dashinomoto 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@prodigy.com (DEBORAH EPSTEIN) on Apr 20, 1997