Original recipe yields 4 servings
Based on a 2,000 calorie diet
I've made this without the dashi (didn't have any) or water for both tempura and eel rolls (thicken it more). Much better than the bottled stuff too!
This didn't taste exactly like traditional tempura sauce, and despite its description was still a bit too watery...but it was still very tasty! I would definitely make it again, but with less wa...
Not bad, but not like the dipping sauces served here in Japan. I felt it was flavored to heavily on the dashi side. I think I will look for a different recipe but this was nice and easy and I ...
A more authentic version would be 1/4 cup mirin, 1/4 cup soy and 1/4 teasp of dashi granules.
I used 1/4 cup of water, and didn't have any dashi. I used it on tempura fish. It had a watery consistency, but tasted very good! Might try leaving out the water next time.