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.