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

180ml mirin

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.

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