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 oz1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz