Food & Cooking Recipes Quick & Easy Recipes Tempura Dipping Sauce 4.0 (2) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 16, 2021 Print Share Share Tweet Pin Email Yield: Makes about 2 1/4 cups This tempura dipping sauce elevates your classic, crispy tempura recipe. Ingredients 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 ¾ cup soy sauce ¼ cup plus 2 teaspoons mirin 4 ½ tablespoons lemon juice 1 ½ teaspoons grated peeled fresh ginger 1 ½ teaspoons grated daikon Directions 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. Print