03 January 2013,03:09 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Pour dried fish stock, shoyu sauce, mirin, sake, brown sugar, hondashi into a pot and place over medium heat.
  • Stir the content together until boiled and simmer over low heat for another 5 minutes until aromatic.
  • Remove from heat and allow cooling before placing in a cup. Refrigerated, this tempura dip keeps for up to 3 days.
  • Add grated finely daikon prior to serving.


  • 300 grams dried fish stock
  • 100 grams shoyu sauce
  • 100 grams mirin
  • 100 grams sake
  • 2 tablespoons brown sugar
  • 1 teaspoon hondashi

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