Tempura sauce
The amount of bonito flakes is just right, not too much, to create a refined aroma. Adding grated daikon radish makes it even more refreshing
How to make it
1
Wipe the konbu with a cloth and soak it in water for 30 minutes
2
Heat over low heat and remove the kelp when it reaches 70-80°C
3
Add the bonito flakes and boil for 1-2 minutes, then strain
4
Add soy sauce, mirin, and sugar to the broth
5
Heat over medium heat and bring to a boil
6
Let cool and it's done
material
-
- water
- 300ml
-
- kelp
- 5cm
-
- Bonito shavings
- 10–15 g
-
- soy sauce
- 2-3 tablespoons
-
- Mirin
- 2-3 tablespoons
-
- sugar
- 1 tsp
[PR]
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