Tempura Sauce
(about 2 cups)
1 cup water
2 tbsp dried bonito flakes
1/3 cup soy sauce
1/3 cup mirin, or 1/3 cup sake mixed with 1 tsp sugar
freshly grated Japanese white radish
grated fresh ginger
In saucepan, bring water to a boil and bonito flakes. Cook 3 minutes and strain. This stock is known as dashi.
Combine the dashi with soy sauce and mirin. Pour a little of the sauce into individual serving bowls and let guests add radish and ginger to taste.
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