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Tempura dipping sauce

Culture

UpdateSeptember 21, 2018
ReleaseSeptember 21, 2018

Ingredients

(Dipping sauce)
500 g of bonito dashi soup
100 g of mirin
100 g of soy sauce
(Bonito dashi soup)
1,800 cc of water
80 g of dried shredded bonito


Directions

1

Soak the kombu in water in advance. Heat it in a pot. Just before it starts to boil, when you can see fine bubbles coming up, remove the kombu and add the same amount of dried shredded bonito as the water.

2

While cooking it on high heat, remove all the soup scum (bubbles containing undesired impurities) from the dashi soup with a ladle.

3

Place kitchen paper on a strainer and pour the dashi soup over it to remove the solid parts.

4

Add soy sauce and mirin to the dashi soup at the ratio of 1:1:5 to complete the dipping soup.

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz