Since tempura itself is not salted, it's typically served with a dipping salt or flavored, salty broth. This version is especially dark from shoyu, a Japanese soy sauce, and its base is an umami-rich dashi. Try it with our Summer-Vegetable Tempura. To serve, dab a little grated daikon on the tempura, then dip a corner of the crispy tempura into the liquid part of the broth.
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