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Made in the traditional manner, using real fish stock and traditionally brewed soy sauce, this ready-to-go sauce is concentrated so it's economical to use. Vegetable oil, for deep frying. Devein the shrimp, remove the shells. Cut across the stomach area in a few places, and stretch the shrimps out. 8 small asparagus, stem trimmed. Ingredients: 1 sheet yaki-nori (seaweed) 20g dried cellophane (harusame) or rice noodles. ingredients ; soy sauce (water, wheat, soybeans, salt), sugar, water, salt, vinegar, bonito extract, natural flavor, monosodium glutamate, caramel, sodium benzoate; less than 1/10 of 1% as a preservative, disodium inosinate, disodium guanylate, succinic acid. Directions. SOY SAUCE (WATER, SOYBEANS, WHEAT, SALT), SUGAR, WATER, SALT, BONITO EXTRACT (FISH), NATURAL FLAVORS, MONOSODIUM GLUTAMATE, VINEGAR, CARAMEL COLOR, SODIUM BENZOATE: LESS THAN 1/10 OF 1% AS A PRESERVATIVE, DISODIUM INOSINATE, DISODIUM GUANYLATE, SUCCINIC ACID. 80g kingfish, thinly sliced. Kikkoman Tempura Dipping Sauce was created to accentuate the natural flavors of shrimp, seafood and vegetable tempura. 1 small (250g) kumara, peeled, thinly sliced. Ingredients. 12 king prawns, peeled with tail left on, deveined.

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