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.
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.
Yield: makes ABOUT 2 1/4 CUPS
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
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.