This is the dipping sauce for Tempura, Agedashi Tofu & can be used as a dressing on noodles as well.
Makes approx. 2 1/4 CUPS
Bring kombu and 1 1 ⁄ 2 cups water to a boil in a saucepan.
Stir in Hongarebushi flakes, and remove from heat; let steep for 5 minutes. Pour through a fine strainer into a bowl, return to saucepan, and add shoyu, mirin, daikon, and ginger; bring to a boil. Remove from heat and let cool to room temperature before serving.
Ingredients
Directions
Bring kombu and 1 1 ⁄ 2 cups water to a boil in a saucepan.
Stir in Hongarebushi flakes, and remove from heat; let steep for 5 minutes. Pour through a fine strainer into a bowl, return to saucepan, and add shoyu, mirin, daikon, and ginger; bring to a boil. Remove from heat and let cool to room temperature before serving.
