Food & Cooking Recipes Quick & Easy Recipes Dipping Sauce for Tempura Vegetables Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 16, 2021 Rate PRINT Share Close Yield: Makes 1/2 cup This dipping sauce hits so many flavor notes—salty, sweet, sour, umami. It's the perfect accompaniment to termpura vegetables. Ingredients 1 one-ounce piece ginger root 2 tablespoons soy sauce 1 tablespoon Asian fish sauce 2 tablespoons mirin 1 tablespoon thinly sliced scallion 1 teaspoon freshly squeezed lemon juice 2 tablespoons rice-wine vinegar Directions Using a ginger grater or the fine side of a box grater, grate ginger root. Fold a 12-inch square of cheesecloth into quarters. Place the grated ginger in corner of cheesecloth. Working over a medium bowl, tightly wring the ginger in order to extract the juice. Discard the cheesecloth and the remaining root. Add the soy sauce, fish sauce, 3 tablespoons water, mirin, scallion, lemon juice, and vinegar to the ginger juice. Whisk to combine. Dipping sauce can be refrigerated in an airtight container up to 1 week. Cook's Notes Mirin is a sweet rice wine used in many Japanese dishes; look for it in Japanese supermarkets or in the gourmet-food section of your supermarket. Originally appeared: Martha Stewart Living, March 1998 Rate It PRINT