Prep 10 mins
Cook 10 mins
This is a copycat recipe for the dipping sauce used at Benihana's. Works great on any tempura.
- 1 cup dashi
- 2 tablespoons mirin
- 2 tablespoons rice wine
- 1 tablespoon soy sauce
- 3 tablespoons ginger, finely grated
- Bring water to a boil in a small saucepan. Add the dashi. Reduce heat to a simmer. Then add the mirin, rice wine and soy sauce. Stir gently until thoroughly blended.
- Cover the pan and remove from heat. Ladle out into individual portions (about 1/4 cup) and serve with a portion of grated ginger.