Tempura Dipping Sauce (Ten Tsuyu) From 'Japanese Soul Cooking'

Updated March 26, 2019

Use this dipping sauce for Tadashi Ono and Harris Salat's vegetable tempura in their new cookbook, Japanese Soul Cooking.

Reprinted with permission from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets of Tokyo and Beyond by Tadashi Ono and Harris Salat. Copyright 2013. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

Recipe Details

Tempura Dipping Sauce (Ten Tsuyu) From 'Japanese Soul Cooking'

Active 10 mins

Total 10 mins

Serves 4 servings

Ingredients

1 cup dashi
1/4 cup soy sauce
1/4 cup mirin
8 ounces daikon, peeled thickly, so you can see the radish's translucent flesh
1/2-inch piece ginger (about 1 ounce), peeled

Directions

Combine the dashi, soy sauce, and mirin in a small saucepan. Place over medium heat. As soon as the dipping sauce comes to a boil, turn off the heat. When you're ready to serve, reheat over low heat.
Grate the daikon on the coarsest side of a box grater. Squeeze out excess liquid and set aside. Grate the ginger finely. Serve the grated daikon and ginger on the side of the dipping sauce. When you're ready to eat, add the daikon and ginger to the dipping sauce and dip the tempura into it.

Dipping Sauce

Nutrition Facts (per serving)
68	Calories
1g	Fat
11g	Carbs
3g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	68
% Daily Value*
Total Fat 1g	1%
Saturated Fat 0g	1%
Cholesterol 1mg	0%
Sodium 974mg	42%
Total Carbohydrate 11g	4%
Dietary Fiber 1g	4%
Total Sugars 8g
Protein 3g
Vitamin C 8mg	40%
Calcium 17mg	1%
Iron 0mg	2%
Potassium 326mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.