The traditional Japanese dipping sauce for shrimp or vegetable tempura. This is the full-flavored version - unlike the thinner, watery, less robust sauce being served in some restaurants. Serve in small bowls at each setting. Optionally, provide grated fresh ginger and grated daikon to mix into sauce.

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Recipe Summary

cook:
5 mins
total:
5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.

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Nutrition Facts

38 calories; protein 0.6g 1% DV; carbohydrates 5.3g 2% DV; fatg; cholesterolmg; sodium 452.8mg 18% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/08/2005
I've made this without the dashi (didn't have any) or water for both tempura and eel rolls (thicken it more). Much better than the bottled stuff too! Read More
(52)

Most helpful critical review

Rating: 3 stars
06/22/2009
Not bad, but not like the dipping sauces served here in Japan. I felt it was flavored to heavily on the dashi side. I think I will look for a different recipe but this was nice and easy and I had everything on hand to make with a last second Shrimp Tempura recipe I made tonight. Read More
(32)
20 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
04/08/2005
I've made this without the dashi (didn't have any) or water for both tempura and eel rolls (thicken it more). Much better than the bottled stuff too! Read More
(52)
Rating: 4 stars
11/15/2006
This didn't taste exactly like traditional tempura sauce and despite its description was still a bit too watery...but it was still very tasty! I would definitely make it again but with less water. Read More
(40)
Rating: 3 stars
06/22/2009
Not bad, but not like the dipping sauces served here in Japan. I felt it was flavored to heavily on the dashi side. I think I will look for a different recipe but this was nice and easy and I had everything on hand to make with a last second Shrimp Tempura recipe I made tonight. Read More
(32)
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Rating: 3 stars
06/18/2012
A more authentic version would be 1/4 cup mirin 1/4 cup soy and 1/4 teasp of dashi granules. Read More
(9)
Rating: 3 stars
07/06/2009
Didn't have the seeds. Cut the water in half and it's pretty good! Read More
(5)
Rating: 5 stars
05/20/2012
I used 1/4 cup of water and didn't have any dashi. I used it on tempura fish. It had a watery consistency but tasted very good! Might try leaving out the water next time. Read More
(3)
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Rating: 5 stars
02/16/2013
Delicious! Read More
(1)
Rating: 5 stars
06/08/2016
This is very very good. And it is simple to make. I used homemade dashi broth that I freeze in ice cube trays. I also used tamari sauce to keep it gluten free. The description doesn't lie. It has a deep robust flavor with a brewed taste to it not watered down like the restaurant types. Thank you for the recipe. Read More
(1)
Rating: 5 stars
01/29/2017
Very tasty and simple had all ingredients on hand! Tastier than the sushi restaurant we go to for sure. Used it with potato tempura. YUM! Read More