Tempura Sauce

tempura dipping sauce

Salty, savory, a little sweet, and full of umami, this sauce only takes 15 minutes to make from start to finish. 




  1. 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.
  2. Grate the daikon (preferably using a Japanese grater) and set aside in a bowl.
  3. In a small pot over medium high heat, add the dashi, soy sauce, and mirin.
  4. Bring to a boil and turn off the heat. Add the bonito flakes and leave for 20 seconds. Strain through a sieve and discard the bonito flakes.
  5. Divide the tempura sauce among dipping bowls and add 1-2 tablespoon grated daikon to each bowl. Serve.


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).

Keywords: dipping sauce

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