Tempura Dipping Sauce Without Dashi Recipes

TEMPURA DIPPING SAUCE

Steps:

• In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.

DIPPING SAUCE FOR TEMPURA VEGETABLES

Steps:

• Using a ginger grater or the fine side of a box grater, grate ginger root. Fold a 12-inch square of cheesecloth into quarters. Place the grated ginger in corner of cheesecloth. Working over a medium bowl, tightly wring the ginger in order to extract the juice. Discard the cheesecloth and the remaining root.
• Add the soy sauce, fish sauce, 3 tablespoons water, mirin, scallion, lemon juice, and vinegar to the ginger juice. Whisk to combine. Dipping sauce can be refrigerated in an airtight container up to 1 week.

TEMPURA DIPPING SAUCE

Steps:

• Make dashi: Combine kombu and 6 cups cold water in a medium saucepan and bring to just under a boil; remove from heat. Using tongs, remove kombu; discard. Sprinkle bonito flakes into the pan and let steep until they sink to the bottom, about 3 minutes. Strain liquid through a fine sieve. Dashi can be kept in an airtight container in the refrigerator up to 4 days.
• Make dipping sauce: mix together dashi, soy sauce, mirin, lemon juice, ginger, and daikon in a bowl to combine.