Japanese Basic Tempura Sauce

1. Put dashi, mirin, soy sauce, and sugar in a sauce pan and mix well.

2. Bring to a boil on medium heat.

3. Stop the heat and let it cool.

4. Serve into individual small bowls.

5. Add grated daikon.

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Nutrient	Quantity
Total fats	0.3634 g
Protein	5.1892 g
Carbohydrates	10.0291 g
Energy	61.3185 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0185 g
Water	45.3602 g
Aspartic acid	0.4584 g
Calcium, Ca	21.8655 mg
Fiber, total dietary	0.51 g
Niacin	1.4 mg
Arginine	0.2952 g
Riboflavin	0.1052 mg
Glutamic acid	1.0066 g
Sodium, Na	3501.9945 mg
Total lipid (fat)	0.3634 g
Manganese, Mn	0.6522 mg
Proline	0.3143 g
Fatty acids, total saturated 16:0	0.037 g
Sucrose	6.9079 g
Choline, total	11.6662 mg
Sugars, total	7.0991 g
Serine	0.2474 g
Fatty acids, total saturated 18:0	0.0045 g
Vitamin B-6	0.0944 mg
Selenium, Se	0.3188 g
Ash	9.7081 g
Fatty acids, total saturated 18:1 undifferentiated	0.051 g
Pantothenic acid	0.1893 mg
Phenylalanine	0.225 g
Copper, Cu	0.028 mg
Betaine	18.9975 mg
Thiamin	0.021 mg
Methionine	0.0618 g
Iron, Fe	0.9499 mg
Carbohydrate, by difference	10.0291 g
Phosphorus, P	105.894 mg
Folate, total	8.925 g
Alanine	0.1874 g
Valine	0.2117 g
Fatty acids, total saturated 18:2 undifferentiated	0.1492 g
Glycine	0.1893 g
Glucose (dextrose)	0.1912 g
Zinc, Zn	0.5567 mg
Isoleucine	0.2027 g
Fatty acids, total polyunsaturated	0.1677 g
Leucine	0.3423 g
Folate, DFE	8.925 g
Tryptophan	0.0612 g
Tyrosine	0.1556 g
Fatty acids, total saturated	0.0465 g
Histidine	0.1109 g
Fatty acids, total monounsaturated	0.0561 g
Threonine	0.1728 g
Folate, food	8.925 g
Magnesium, Mg	47.313 mg
Lysine	0.2429 g
Potassium, K	279.3135 mg
Cystine	0.0752 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 tablespoon	27.531	6.8862	0
Mirin	0.25 cup	0	0	0
Soy sauce	0.25 cup	33.7875	3.1429	0.3634
daikon radish	0.25 cup	0	0	0
dashi stock	1 cup	0	0	0