From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot
Ingredients:
½ Cup Soy Sauce
1 Lemon, Juiced
1 Lime Juiced
1 T Rice Wine Vinegar
1 ½ T Mirin
1 oz Carrot Diced
1 oz Celery Diced
1 oz Cucumber Diced
1 oz Daikon Diced
Preparation Method:
Combine liquid ingredients then pour over diced vegetables. Toss.
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