Course : Dips
Serves: 6
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2 tablespoons Sake
1/4 pound Daikon (japanese white -- Radish or
1/4 cup Grated icicle radish or -- White turnip
2 bunch Scallions including stems -- Sliced thin into rounds
1/4 cup Soy sauce
1/4 cup Fresh lemon juice
1 dash msg
1/8 teaspoon Hichimi togarashi -- (seven pepper spice)

Preparation / Directions:

Use this sauce for dipping sashimi. 1. Warm the sake in a small saucepan. Turn off the heat, ignite the sake with a match, and shake the pan gently until the flame dies. Pour the sake into a small dish and cool. 2. In a small mixing bowl, combine the sake with the radish, scallions, soy sauce, lemon juice, MSG, and hichimi togarashi. Mix well.

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