Tempura Dipping Sauce

Makes about 2 1/4 cups

This tempura dipping sauce elevates your classic, crispy tempura recipe.


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


  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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