Make tempura dipping sauce by bringing 1 cup of water to boil and then adding in 1 tablespoon of dashi granules until they dissolve. After removing the pan from the heat, whisk in 1/4 cup of mirin and 2 tablespoons of soy sauce until well blended. Allow the mixture to cool before stirring in grated fresh ginger and serving.
Another recipe for tempura dipping sauce calls for 1 cup of dashi soup stock. Add it along with 1/4 cup of soy sauce, 1/4 cup of mirin and 1/2 tablespoon of sugar to a saucepan at medium heat. Once the mixture comes to a boil, remove it from the heat. Allow it to cool completely before topping it with grated daikon and serving. An alternative recipe calls for 1 tablespoon of wasabi powder and 2 tablespoons of toasted sesame oil in addition to the other ingredients and 1/4 cup of lemon juice instead of dashi soup stock.
Make soy ginger dipping sauce for tempura by whisking together 1/2 cup of low-sodium soy sauce, 1/4 cup of rice wine vinegar, 1 teaspoon of sesame oil and 2 tablespoons of chopped green onion. Season the mixture with 2 tablespoons of finely grated ginger, 2 minced garlic cloves and 2 teaspoons of sugar, and mix well before serving.