Tempura Dipping Sauce
Although tempura is sometimes served sprinkled with salt, this is the classic accompaniment to a classic Japanese dish.
- 200 ml water
- 50 ml mirin
- 50 ml soy sauce
- a handful of katsuobushi (bonito flakes)
- Put all the ingredients in a pan and heat until boiling.
- Remove pan from the heat and leave the sauce to cool. Once cooled, filter it through a sieve. Drain the katsuobushi well to take all the flavour out of the sauce.
- The most popular additional ingredient for tempura sauce is daikon oroshi (grated radish). When grating daikon (peeled), don’t grate too roughly and drain well before serving.