Tempura Sauce

Ingredients 

• 1 cup dashi
• 1 tablespoonsoy sauce
• 1 tablespoon sake (or mirin)
• 1 ½ teaspoonssugar (leave it out if you use mirin)
• 1 teaspoonsalt
• 300 gramsdaikon (optional)
• 20 gramsginger (optional)

Instructions

1. Add 1 cup dashi, 1 tablespoon soy sauce, 1 tablespoon sake, 1 ½ teaspoons sugar, and 1 teaspoon salt to a pot and bring the mixture to a rolling boil.
2. Cook the tentsuyu for 1 minute over medium heat or until it no longer smells like alcohol.
3. For the tentsuyu condiments, peel and grate 300 grams daikon and 20 grams ginger separately. Daikon contains a lot of water, so I recommend lightly draining it so it does not water down your tempura sauce.
4. Serve the tempura dipping sauce hot with the grated daikon and ginger along with your favorite vegetable or shrimp tempura. If you don’t plan to use it right away, store it in an airtight container for up to a week.