Japanese Tempura Sauce Ten Tsuyu Japanese cooking recipe

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1 cup dashi (Cooking Stock)
1/4 cup mirin (Japanese Sweet Cooking Wine)
1/8 teaspoon salt
1/4 cup light soy sauce, Japanese Usukuchi, If unavailable, substitute 3 T. regular shoyu
1/4 cup dried fish flakes (Japanese Katsuobushi flakes)
1 tablespoon tangerine zest or orange zest, finely grated

1Mix the dashi, Mirin, salt, and Usukuchi or shoyu in a saucepan, and heat to boiling.
2Add the katsuobushi flakes, and continue boiling for 1 minute
3Strain the mixture through a cheese cloth or a coffee filter.
4Add finely grated tangerine skin or orange skin, and mix well.
5Allow to cool.

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