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tempura dipping sauces
Use with tempura or as a dip for cold soba or udon.
Makes 1/2 cup (4 servings)
1 Cup Dashi (fish stock)
2 Tbs Mirin
2 Tbs Rice wine
1 Tbs Soy sauce
3 Tbs Ginger, finely grated
Bring water to a boil in a
small saucepan. Add the
dashi. Reduce heat to a
simmer. Then add the mirin,
rice wine and soy sauce. Stir
gently until thoroughly
blended.
Cover the pan and remove from
heat. Ladle out into individual
portions (about 1/4 cup) and serve
with a portion of grated ginger mixed
in.
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