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Tempura Dipping Sauce

  • Cook

    5 m
  • Ready In

    5 m
CRIMSON667

CRIMSON667

The traditional Japanese dipping sauce for shrimp or vegetable tempura. This is the full-flavored version - unlike the thinner, watery, less robust sauce being served in some restaurants. Serve in small bowls at each setting. Optionally, provide grated fresh ginger and grated daikon to mix into sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 38 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.
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Reviews

HeidiS
48

HeidiS

4/8/2005

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!

iheartnitz
36

iheartnitz

11/15/2006

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 water.

MommyofRedHeads
25

MommyofRedHeads

6/22/2009

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 had everything on hand to make with a last second Shrimp Tempura recipe I made tonight.

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