Tentsuyu (Tempura Dipping Sauce)

Name: Tentsuyu (Tempura Dipping Sauce)
Total time: PT0D0H0M
Yield: makes ABOUT 2 1/4 CUPS
Ingredients: 1 ⁄ 2 (2"×15") piece kombu (available from Swanson Health Products); 2 tbsp. dried bonito flakes (available from Amazon.com); 1 ⁄ 2 cup soy sauce; 1 ⁄ 2 cup mirin; 1 ⁄ 4 cup peeled and finely grated daikon; 1 tbsp. peeled and finely grated ginger

Serves
makes ABOUT 2 1/4 CUPS

TODD COLEMAN

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.

Ingredients

¹⁄₂ (2"×15") piece kombu (available from Swanson Health Products)
2 tbsp. dried bonito flakes (available from Amazon.com)
¹⁄₂ cup soy sauce
¹⁄₂ cup mirin
¹⁄₄ cup peeled and finely grated daikon
1 tbsp. peeled and finely grated ginger

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Instructions

Step 1

Bring kombu and 1 1⁄2 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.