Tempura 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
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.
While cooking it on high heat, remove all the soup scum (bubbles containing undesired impurities) from the dashi soup with a ladle.
Place kitchen paper on a strainer and pour the dashi soup over it to remove the solid parts.
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