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Mirin - And - Soy Dipping Sauce For Tempura And Noodles
(Soba Tsuyu)
What You Need:
  • ¼ cup mirin (sweet sake), or 3 tablespoons pale dry sherry
  • ¼ cup Japanese all-purpose soy sauce
  • 1 cup niban dashi
  • 2 tablespoons preflaked katsuobushi (dried bonito)
  • Salt
  • MSG

    TEN TSUYU
  • ¼ cup usukuchi soy sauce, or substitute 3 tablespoons Japanese all-purpose soy sauce
  • ¼ cup mirin (sweet sake), or 3 tablespoons pale dry sherry
  • 1 cup niban dashi
  • 1/8 teaspoon salt
  • MSG
  • ¼ cup preflaked katsuobushi (dried bonito)

    GARNISH
  • 3 tablespoons finely grated daikon (Japanese white radish), or substitute 3 tablespoons peeled, grated icicle radish or white turnip
  • 1 tablespoon scraped, grated fresh ginger root
    • How To Cook:
    TO COOK:
    1. Heat the mirin in a 1-quart saucepan over moderate heat until lukewarm. Turn off the heat, ignite the mirin with a match, and shake the pan gently back and forth until the flame dies out.

    2. Add soy sauce, niban dashi, katsuobushi, a pinch of salt, and sprinkle lightly with MSG. Bring to a boil over high heat, then strain the sauce through a fine sieve set over a small bowl.

    3. Cool to room temperature and taste for seasoning (adding a little salt if necessary).

    TO SERVE:
    1. Serve soba tsuyu or ten tsuyu, a variation, with tempura, kaki age or tatsuta age.

    2. The garnish of grated daikon and grated ginger root should be divided into separate portions and placed on the individual servings of food.

    3. Customarily, the garnish is mixed into the dipping sauce to individual taste.
    To Make: 1½ cups
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Condiments » Soy Sauce
    Main Ingredient » Vegetables » Radish
    Main Ingredient » Vegetables » Ginger
    Dish » Sauces & Condiments
    		 



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