Tempura Dipping Sauce

• 1 1/2 c. water
• 2 tbsp. dried shrimps
• 3 tbsp. soy sauce
• 2 tbsp. mirin (sweet rice wine)
• 1 tbsp. sugar
• 1 tsp. ginger root, minced
• 1/2 c. daikon (turnip) grated

1. To make stock, bring water to a boil and add shrimp.
2. Cover pot and simmer for 30 minutes; then strain.
3. Combine 1 cup of the stock with soy sauce, mirin, and sugar; bring again to a boil.
4. Stir in ginger and daikon.
5. Serve with hot tempura.
6. This recipe will yield 1 1/2 cups of dipping sauce.