Daikon Dipping Sauce (Tentsuyu) Japanese

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Daikon Dipping Sauce (Tentsuyu)

 

1/3 cup light soy sauce (usukuchi shoyu)

1 1/4 cups sea vegetable stock *

1/3 cup mirin

1/2 to 3/4 cup grated daikon radish, to taste

2 tablespoons grated gingerroot

 

In a medium-size saucepan, heat soy sauce, stock and

mirin over low heat; keep warm until needed. Prepare

daikon and gingerroot; place in separate small dishes.

At serving time, divide sauce among 4 or 5 medium-size

bowls. Pass daikon and gingerroot at the table for

mixing into dipping sauce.

*You make sea stock by boiling kombu in water

 

 

 

 

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