This tempura dipping sauce is the essential pairing for tempura shrimp, vegetables, or fish! Made with just 4 ingredients, it's versatile, delicious, and works well as a marinate!
Add the dashi stock powder and water in a small saucepan, whisk it together, and place it over medium heat.
Once it simmers, add the mirin, rice wine vinegar, and soy sauce. Let everything simmer for 2-3 minutes.
Remove the saucepan off the heat and let it cool to room temperature.
Notes
* If you have pre-made dashi stock, use 3/4 cups.TO STORE: Leftovers can be stored in the refrigerator for up to 3 days. If the sauce is a little thick, add a dash of boiling water and whisk vigorously. TO FREEZE: Place the sauce in a shallow container and store it in the freezer for up to 6 months.