Title: Kombu Dipping Sauce
Categories: Digest, Sept., Fatfree
Yield: 1 Servings

1 c Seaweed stock
1/4 c Dark soy sauce
1/4 c Mirin (seasoned rice wine)
1 tb Sugar
1 ts Salt

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip