About the Recipe
Tempura should be accompanied by its own dipping sauce. After spending an hour or so carefully deep frying your battered fish and vegetables, you'll be happy to learn that the dipping sauce ("ten tsuyu" as it is called in Japanese) is quick and easy to prepare. I'd recommend that you make it before you make your tempura so that it has a chance to cool and mature a little.
300 ml Japanese "dashi" stock
90 ml soy sauce
90 ml mirin
combine the Japanese stock, soy sauce and mirin in a pan
bring to the boil and simmer for 3-4 mins
(you can keep any leftovers in the fridge for 5 - 7 days)