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Gather all the ingredients.
Combine ¾ cup dashi, 3 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp sugar in a small saucepan.
Bring it to a simmer and let the sugar dissolved completely. Turn off the heat and let cool before pouring into a mason jar.
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.
You can store it in the refrigerator for up to 1-2 weeks.