Tempura Dipping Sauce (Ten Tsuyu) From 'Japanese Soul Cooking'

Japanese Soul Cooking cover

Use this dipping sauce for Tadashi Ono and Harris Salat's vegetable tempura in their new cookbook, Japanese Soul Cooking.

Reprinted with permission from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets of Tokyo and Beyond by Tadashi Ono and Harris Salat. Copyright 2013. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 4 servings

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  • 1 cup dashi
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 8 ounces daikon, peeled thickly, so you can see the radish's translucent flesh
  • 1/2-inch piece ginger (about 1 ounce), peeled


  1. Combine the dashi, soy sauce, and mirin in a small saucepan. Place over medium heat. As soon as the dipping sauce comes to a boil, turn off the heat. When you're ready to serve, reheat over low heat.

  2. Grate the daikon on the coarsest side of a box grater. Squeeze out excess liquid and set aside. Grate the ginger finely. Serve the grated daikon and ginger on the side of the dipping sauce. When you're ready to eat, add the daikon and ginger to the dipping sauce and dip the tempura into it.