INGREDIENTS

• 100ml mayonnaise
• 50g sour cream
• 2 myoga (Japanese ginger) buds, chopped
• ½ cup sliced negi onion
• 2-3 shiso leaves, sliced
• 1 tablespoon chopped dill
• 1 tablespoon lemon juice
• Salt and pepper to taste

PREPARATION

Combine all ingredients in a food processor and blend until smooth, then serve with grilled, crumbed or battered seafood and vegetables. Keep chilled until ready to serve.