Tempura sauce

Serves 4 Sauces and accompaniments

Ang 2393

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Ingredients

  • 50ml soy sauce
  • 50ml mirin
  • 200ml water
  • 2 x 5cm piece of dried kombu seaweed

Method

Put all the ingredients in a saucepan. Heat gently until hot but do not boil. Turn off the heat and leave to cool. Leave the seaweed in the pan overnight and remove in the morning. Then store in the fridge.

Ang 2393

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