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.
- ¼ cup mirin
- 1 cup (9 g) shaved katsuobushi (bonito flakes)
- ¼ cup shoyu
- ¼ cup freshly grated daikon (ideally on a Japanese grating plate), drained in a fine-mesh strainer
- In a small pot, add the mirin, 1 cup cold water, and the katsuobushi; stir to combine. Cook over high heat until bubbles begin to form around the edges. Wait 30 seconds (to burn off some of the alcohol), then turn off the heat. Stir in the shoyu, then return the heat to high. Bring the mixture back to a boil, then remove and set aside to steep for 5 minutes.
- Set a coffee filter or 3 layers of cheesecloth over a fine-mesh strainer, and place it atop a glass measuring cup or bowl. Strain the broth, discarding the solids, and set aside to cool to room temperature.
- To serve, divide the daikon among 4 small soy sauce saucers, and serve the cooled broth in 4 small bowls. Store leftovers in the fridge, but return the mixture to room temperature before using.