Tempura is a popular Japanese dish and this is the perfect dipping sauce to accompany it.
Serves 4-5
Dipping Sauce:
350ml water or light vegetable stock
1-inch piece Clearspring Kombu [1] [1]
2 - 2½ tbsp Clearspring Organic Shoyu [2] [2] soya sauce (to taste)
3 tbsp Clearspring Rice Mirin [3] [3] or Clearspring Organic Mikawa Mirin
[4] [4]Side Dishes:
Ginger [5] root, finely grated
Mooli or salad radish, finely grated
Salad onions, finely cut
Method:
1. To prepare the dipping sauce, combine the water or stock and the kombu in a small saucepan and bring just to a simmer, uncovered, over medium heat. Remove the kombu and reserve it for another use. Add the shoyu to taste and the mirin and gently simmer for 1 minute. Serve in individual small, shallow bowls.
2. Set out centrally on the table one dish for each of the grated ginger, grated radish, and cut salad onions, so they can be added to the individual dips to suit each person's tastes.
Photo and recipe by John and Jan Belleme, authors of Japanese Foods That Heal, Tuttle Publishing, 2007 [5] [6]
Serves 4-5
Dipping Sauce:
350ml water or light vegetable stock
1-inch piece Clearspring Kombu [1] [1]
2 - 2½ tbsp Clearspring Organic Shoyu [2] [2] soya sauce (to taste)
3 tbsp Clearspring Rice Mirin [3] [3] or Clearspring Organic Mikawa Mirin
[4] [4]Side Dishes:
Ginger [5] root, finely grated
Mooli or salad radish, finely grated
Salad onions, finely cut
Method:
1. To prepare the dipping sauce, combine the water or stock and the kombu in a small saucepan and bring just to a simmer, uncovered, over medium heat. Remove the kombu and reserve it for another use. Add the shoyu to taste and the mirin and gently simmer for 1 minute. Serve in individual small, shallow bowls.
2. Set out centrally on the table one dish for each of the grated ginger, grated radish, and cut salad onions, so they can be added to the individual dips to suit each person's tastes.
Photo and recipe by John and Jan Belleme, authors of Japanese Foods That Heal, Tuttle Publishing, 2007 [5] [6]