P1950574 May 26, 2020 800 × 1065 Korean tempura and dipping sauce for perennial vegetables Dipping blanched Hosta! DELICIOUS!! The dipping sauce was made with 6T of soy sauce, 3T of water, 1T of apple cider vinegar, 1T of sesame oil, pepper, 1 crushed garlic clove, chili and green onions (Allium thunbergii) Optimized print or PDF