Tentsuyu (Tempura Dipping Sauce)

  • Serves

    makes ABOUT 2 1/4 CUPS


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.


  • 12 (2"×15") piece kombu (available from Swanson Health Products)
  • 2 tbsp. dried bonito flakes (available from
  • 12 cup soy sauce
  • 12 cup mirin
  • 14 cup peeled and finely grated daikon
  • 1 tbsp. peeled and finely grated ginger


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.

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