Put the sake with the grated daikon, onions, soy sauce, lemon juice, MSG, and the 7 pepper spice into a mixing bowl. To serve, place in small individual dishes and serve with sea bass, sea bream, or sashimi. Remove the pan from the heat and set the mirin alight with a match. Shake the pan gently until the flame dies out, then stir in the soy sauce and dashi, and sprinkle lightly with MSG. bring to a boil over high heat, then cool to room temperature. Serve with oyako domburi, tendon domburi and tanin domburi.
Directions Put the dry mustard in a small bowl.
Add 4 tsp hot water and mix throughly. Add all the remaining ingredients and mix. Serves 6 to 8. In a bowl, mix wasabi and water, cover and let stand five minutes. Place in a blender with all other ingredients, except sesame seeds.