This is a traditional Japanese dipping sauce for prawns or vegetable tempura. Serve in small bowls and provide grated fresh ginger, wasabi and grated mooli (daikon) to mix into the sauce. You can get all these ingredients at a Japanese or Asian shop.
I've made this without the dashi (didn't have any) or water for both tempura and eel rolls (thicken it more). Much better than the bottled stuff too! - 08 Apr 2005 (Review from Allrecipes US | Canada)
This didn't taste exactly like traditional tempura sauce, and despite its description was still a bit too watery...but it was still very tasty! I would definitely make it again, but with less water. - 15 Nov 2006 (Review from Allrecipes US | Canada)
Not bad, but not like the dipping sauces served here in Japan. I felt it was flavored to heavily on the dashi side. I think I will look for a different recipe but this was nice and easy and I had everything on hand to make with a last second Shrimp Tempura recipe I made tonight. - 22 Jun 2009 (Review from Allrecipes US | Canada)