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Tempura sauce
Serves 4 Sauces and accompaniments
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.
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