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)


  1. Put all the ingredients in a pan and heat until boiling.
  2. 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.
  3. 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.