Fresh ginger is recommended in most Asian dishes but dried is preferred for this one. For better flavour, I recommend buying whole dried pieces and grating it yourself (rather than powedered).


  • 1 1/2 cups apple juice or white wine
  • 3 T soy sauce
  • 3/4 cup grated daikon (Asian white radish)
  • 1/2 t ground ginger
  • 2 t dry mustard


Mix all in a saucepan and heat through. Serve warm.

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Submitted 6/13/05.
Source: n/a
Submitted By: Artemis
Tempura dipping sauce