tempura-dipping-sauce

Tempura Dipping Sauce

7 Reviews Add a Pic
  • Cook

    5 m
  • Ready In

    5 m
CRIMSON667
Recipe by  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

Adjust Servings

Original recipe yields 4 servings

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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 (7)

Rate This Recipe
HeidiS
47

HeidiS

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

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
24

MommyofRedHeads

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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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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