New This Month

Tempura Dipping Sauce

  • Yield: Makes about 2 1/4 cups

Source: Martha Stewart's Cooking School, Episode 112


For the dashi

  • 3 strips (about 6 inches each) kombu, wiped with a dry cloth
  • 2 cups bonito flakes

For the dipping sauce

  • 1 cup dashi
  • 3/4 cup soy sauce
  • 1/4 cup plus 2 teaspoons mirin
  • 4 1/2 tablespoons lemon juice
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1 1/2 teaspoons grated daikon


  1. 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.

  2. Make dipping sauce: mix together dashi, soy sauce, mirin, lemon juice, ginger, and daikon in a bowl to combine.


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