Dashi-no-moto (dried bonito flakes) or use 1 tbs bulk dashi-no-moto
1 Tasse
water boiling
die Zubereitung:
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 dashi-no-moto and the boiling water. Let stand one minute and remove packet or, if bulk dashi-no-moto is used, strain and reserve the liquid. Stir this into the soy mixture. Pour the sauce into six individual dishes.
