Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 1/4 c Grated daikon
1/2 c Japanese soy sauce 1 ds Togarashi (see note)
1/4 c Vinegar 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.

Browse by categories