Description
Salty, savory, a little sweet, and full of umami, this sauce only takes 15 minutes to make from start to finish.
Ingredients
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- 1 cup dashi broth
- 3 tablespoon soy sauce
- 3 tablespoon mirin
- 1/4 cup bonito flakes
- 3 ounces daikon
Instructions
- Peel the daikon. Start by washing the daikon and peeling in until you get to the part where the flesh is almost translucent. I recommend using a knife – it’s faster and easier to see where the thick outer part stops and the flesh begins.
- Grate the daikon. Grate and set it aside in a bowl.
- Make the tempura sauce. In a small pot over medium high heat, add the dashi, soy sauce, and mirin. Bring to a boil and turn off the heat.
- Add the bonito flakes. Leave them for 20 seconds and strain through a sieve. Discard the bonito flakes or make furikake by following this recipe.
- Serve. Divide the tempura sauce among dipping bowls and add 1-2 tablespoon grated daikon to each bowl.
Notes
To make the sauce stronger: Add an additional 1 tablespoon soy sauce and 1 tablespoon mirin. To make the sauce milder: Use 1 tablespoon less of both soy sauce and mirin. Make it vegan: Omit the bonito flakes and use kombu dashi instead of regular dashi. Make kombu dashi from scratch by following my recipe, or buy it in granules. To lower the amount of sodium: Use tamari sauce instead of regular soy sauce, or use Less Sodium Soy Sauce (not to be confused with light soy sauce).
Nutrition
- Serving Size: 1/4 cup
- Calories: 41
- Sugar: 4.5g
- Sodium: 473.8mg
- Fat: 0.3g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 6.4g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 0mg
