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  Added: Apr 10, 2007  •  Visited (388)  •  Print version Print this recipe (59)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Lemon And Salt Dip
What You Need:
  • 3 tablespoons salt
  • 2 teaspoons MSG
  • 16 thin wedges of lemon

  • How To Cook:
    1. Mix the 3 tablespoons of salt and 2 teaspoons of MSG together in a small bowl, then divide it into equal mounds in the centers of 8 very small plates.

    2. Garnish each portion with 2 thin lemon wedges.

    3. Serve ajishio with tempura or domyoji age.

    4. A little lemon juice is squeezed over the fish or shellfish, which is then dipped into the salt-and-MSG mixture.

    5. Traditionally, this mixture is half-and-half, but that requires more MSG per serving than this book recommends.

    To Serve: 8
    This recipe is also available in:
    Cuisine ╗ Asia ╗ Japan
    Main Ingredient ╗ Fruits ╗ Lemon
    Dish ╗ Sauces & Condiments


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