Ten Tsuyu Dipping Sauce Tempura and Kakiage Fritter Dipping Sauce

Name: Ten Tsuyu Dipping Sauce Tempura and Kakiage Fritter Dipping Sauce
Yield: Makes 500 ml (18fl oz/generous 2 cups)
Cuisine: Japanese
Ingredients: 200 ml (7 fl oz/generous ¾ cup) Primary Dashi, or use ½ tsp instant dashi powder dissolved in 200 ml (7 fl oz/generous ¾ cup) boiling water; 200 ml (7 fl oz/generous ¾ cup) Primary Dashi, or use ½ tsp instant dashi powder dissolved in 200 ml (7 fl oz/generous ¾ cup) boiling water; 200 ml (7 fl oz/generous ¾ cup) Primary Dashi, or use ½ tsp instant dashi powder dissolved in 200 ml (7 fl oz/generous ¾ cup) boiling water; 50 ml (2 fl oz/¼ cup) dark soy sauce; 50 ml (2 fl oz/¼ cup) mirin; ¼ daikon (white radish), finely grated (optional); ¼ daikon (white radish), finely grated (optional)

Preparation info

Makes
500 ml

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Ingredients

200 ml (7 fl oz/generous ¾ cup) Primary Dashi, or use

Asia
Japan
Sauce
Vegan
Gluten-free

Method

Make the Primary Dashi. Add the soy sauce and mirin to the dashi, bring to the boil, then turn off the heat.
As the dipping sauce is usually served at room temperature it can be made in advance and kept in the fridge, just remove from the fridge an hour or so before needed.
Add a small pressed mound of fin