Title: Daikon Sauce
Categories: Japanese Condiment
Yield: 6 Servings

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

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