"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." — CRIMSON667
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mirin (Japanese sweet wine)
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!
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.
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.
A more authentic version would be 1/4 cup mirin, 1/4 cup soy and 1/4 teasp of dashi granules.
Didn't have the seeds. Cut the water in half and it's pretty good!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Tempura Dipping Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: < 1
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