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Recipe by: harisoa
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See below ingredients and instructions of the recipe
1 c Seaweed stock 1 T Sugar
1/4 c Dark soy sauce 1 t Salt
1/4 c Mirin (seasoned rice wine)
Make a seaweed stock by immersing several pieces of kombu (thick kelp
leaves) in cool water, let it sit overnight. To make dipping sauce,
simmer the ingredients. Add some green onions or sesame seeds if you
like.
From: cgibas#wraightc3.life.uiuc.edu (Cynthia J. Gibas). Fatfree
Digest [Volume 10 Issue 23], Sept. 2, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A#Prodigy.com using MMCONV
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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