The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: May 20, 2012
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.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 5, 2009
Didn't have the seeds. Cut the water in half and it's pretty good!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 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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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 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!
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Cooking Level: Intermediate

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