The Ultimate Tempura Sauce
By Ippoh Tempura Bar by Ginza Ippoh
Once you’ve mastered your dashi stock, the next step is making tempura sauce.
720ml dashi stock
25g Japanese white sugar
160ml Kikkoman soy sauce
Put all the ingredients into a pot and cook over high heat until it boils.
Now all you need is soba or somen noodles, or perhaps your own tempura to dip in and enjoy.
Note: Make sure to cool down the sauce before keeping it in a chiller or fridge. It’s good to keep for three days in the fridge.