Recipe Archives->Sauces->Tempura Dipping 01

Tempura (Shrimp) dipping sauce
Soba Tsuyu

1/4 cup Japanese soy sauce 
1/4 cup mirin (sweet rice wine) or pale dry sherry
1 cup dashi stock 
salt to taste
1/4 cup bonito dried fish flakes (optional)
1/4 cup finely grated white radish or white turnip

Heat the mirin gently and light it with a match to burn off alcohol.
Add the other ingredients except radish.  Bring to boil.  Strain
if fish flakes were used.  Cool and add more salt if necessary.

Serve with a small mound of grated radish so the guests can mix it
themselves.  (The radish makes the red/brown sauce pinkish.)

Note: Dashi stock is made with "Kombu" seaweed and "bonito" fish
flakes.  Instant dashi powder is available.  Ordinary fish stock
will probably be too strong.

Printable version: tempura-dipping01.txt.