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