Nov 14, 2012

Tentsuyu (Tempura Dipping Sauce)

For this tempura dipping sauce, dashi is laced with soy sauce and mirin, and punctuated with fresh-grated daikon and ginger. This recipe first appeared in our December 2012 issue along with Kellie Evans's story Big Dipper.

Credit: Todd Coleman

MAKES ABOUT 2¼ CUPS

INGREDIENTS

½ (2"×15") piece kombu (available from Swanson Health Products)
2 tbsp. dried bonito flakes (available from Amazon.com)
½ cup soy sauce
½ cup mirin
¼ cup peeled and finely grated daikon
1 tbsp. peeled and finely grated ginger

INSTRUCTIONS

Bring kombu and 1½ cups water to a boil in a 2-qt. saucepan. Stir in bonito flakes, and remove from heat; let steep for 5 minutes. Pour through a fine strainer into a bowl, return to saucepan, and add soy sauce, mirin, daikon, and ginger; bring to a boil. Remove from heat and let cool to room temperature before serving.