Japanese Tartar Sauce for Dipping

This recipe is from a young fellow called Charl Leslie, who writes a weekly food column in a newspaper. It's a clever little recipe, and ideal to serve with deep-fried shrimps in batter, fish bites, or any vaguely Japanese style food. It absolutely MUST be made ahead, for the flavours to mingle. It'll last for at least a week in the fridge. Because tastes will differ, start with the smaller amount where a choice is given, and rather add more of the ingredient as you taste it.

• Ready In: 7 mins
• Yields: 1 1/4 cup

Ingredients

• 1  cup mayonnaise (250 ml, best quality)
• 2 -3  tablespoons pickled ginger, chopped (the pink Japanese-style pickled ginger)
• 1 -2  tablespoon soy sauce (Kikkoman preferred)
• 1 -2  teaspoon  sesame oil
• 1 -2  tablespoon wasabi (can use powder or paste)

Directions

1. Simply mix all the ingredients in a bowl.
2. Cover with plastic wrap, and leave in fridge for at least an hour, preferably a day, before using.
3. Try it with shrimps (prawns) in tempura batter. Delicious!