I loooove seafood and veggie tempura. The sauce that it’s dipped in has a distinct flavor that I find addicting. Nothing has ever inspired me to eat my vegetables like this delicious broth-based sauce.
You can find the bonito flakes to make Dashi stock on Amazon if your local grocery store doesn’t have them. I like to get a set of individually portioned packets so they stay fresh.
Tempura Dipping Sauce
- 1 C. Dashi stock
- 1/4 C. Mirin
- 1/4 C. Soy sauce
- 1/2 Tbsp Sugar
- Combine all ingredients in a small saucepan and heat until the sugar dissolves.
- Store in an air tight container until needed.
If you use bonito flakes to make the dashi stock, wrap them in cheesecloth or a coffee filter so that you can pull them back out of the broth without leaving little bits floating in your broth. It’s like making a teabag :).
I guess now I need to make a post about frying your own tempura so that you have something to dip into this sauce. I’d be lying if I said I’d never considered drinking it as is. Something about that sweet and salty balance just gets me every time. I really can’t get enough.