Instructions: Heres the sauce from The New York Times International Cookbook...but I wouldnt mind receiving that Tempura recipe youve 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.

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