TEMPURA SAUCE
1 c Water
2/3 c Shoyu (soy sauce)
1/3 c Mirin (Japanese sweet rice
-wine)
1 ts Hondashi (fish flavored soup
-granules)
1 sm Daikon, finely grated

TEMPTING TEMPURA by Erin Suzuki (4-H Club) Mix all ingredients except for
the shrimp, peppers and string beans. Do not over mix; the batter will get
gummy. Dip slices of bell peppers and string beans in batter. Roll the
shrimp in flour, then dip it into the batter. Deep fry all tempura items.
Serves 6-8 TEMPURA DIPPING SAUCE This dipping sauce I've made for years: In
a saucepan combine everything but ginger and daikon. Bring to a boil; lower
heat. Simmer for a few minutes. Place some daikon and ginger in individual
dipping dishes. Place about 1/4 cup of sauce over the daikon and the
ginger. Serves 6-8 Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!)