Tempura Dipping Sauce Recipe | PBS Food



  • 3 tablespoons mirin (sweet cooking wine)
  • 2 cups dashi (fish stock) see recipe below
  • 5 tablespoons usukuchi shoyu (light color soy sauce)
  • 1 1/2 tablespoons shoyu (soy sauce)
  • 1 1/2 tablespoons sugar
  • 2 quarts water
  • One 6-inch square kombu (kelp)
  • 1 cup tightly packed katsuobushi (bonito fish flakes)


  1. In a medium pot, bring all the ingredients to a boil.
  2. Remove the pot from the heat, and let the sauce cool to room temperature.
  3. You can refrigerate the sauce for up to three days, covered. Before using, heat it through and let it cool to room temperature.
  4. Dashi: Wipe the kombu with a damp cotton cloth or paper towel.
  5. In a large pot, bring the water and kombu almost to a boil over low-medium heat. Cook the kombu for 10 minutes.
  6. Remove the kombu and preserve for the dashi preparation. Add the fish flakes all at once and count to 10.
  7. Turn off the heat, skim off any foam, and let the mixture stand for 2 minutes.
  8. Strain the stock through a sieve lined with a tightly woven cotton cloth. Discard the bonito flakes, or preserve them for the second stock.
  9. Refrigerate the stock, tightly covered, for up to four days, or freeze it.
  10. Yields 2 quarts stock
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