Step 1

Gather all the ingredients.

Step 2

Combine ¾ cup dashi, 3 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp sugar in a small saucepan.

Step 3

Bring it to a simmer and let the sugar dissolved completely. Turn off the heat and let cool before pouring into a mason jar.

Step 4

Serve the warm tempura dipping sauce with your favorite tempura. Grate daikon radish (I use this grater) and squeeze water out gently and serve with the sauce.

Step 5

You can store it in the refrigerator for up to 1-2 weeks.