YIELD: 10 servings Yuzu Ponzu Sauce 3 Tbsps. rice vinegar 2½ Tbsps. mirin 2 Tbsps. yuzu juice (or half lime and half orange juices) 5 Tbsps. light soy sauce 6 Tbsps. dashi (or dashi-no-moto, instant broth) Tempura 10 small whole red chile peppers 10 scallion brushes 10 shiso leaves vegetable oil, as needed 1 (4 oz.) package cellophane noodles 1 cup cake flour 1 cup ice water 1 egg yolk 2 tsps. black sesame seeds 10 Alaska King crab legs 1. To make ponzu sauce: In a saucepan, combine ...
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