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–+ servings

Tempura Dipping Sauce (Tentsuyu)

Cook Time5 minutes
Chilling Time20 minutes
Total Time25 minutes
Author Yuto Omura
Servings 2 servings

Ingredients  

Optional additions

  • grated daikon radish (daikon oroshi)
  • grated ginger root
  • spicy grated daikon radish (momiji oroshi)

Instructions 

  • Add 100 ml dashi stock, 4 tsp mirin and 4 tsp Japanese soy sauce (koikuchi shoyu) to a small saucepan and turn on the heat to medium/high. Bring to boil and allow the sauce to bubble for 1-2 mins to burn off the alcohol in the mirin.
    cooking tsuyu sauce in a saucepan
  • Remove the pan from the heat and leave to cool. Once cool to the touch, transfer to a sealable container and refrigerate until it's time to serve.
    tsuyu sauce cooling in a heatproof container
  • Serve in individual dipping bowls and add grated daikon, ginger or momiji oroshi to taste.
    grating the top of a daikon radish to make oroshi daikon
  • Enjoy with light and crispy tempura!
    Homemade Japanese tempura dipping sauce "tentsuyu"

Notes

Keep refrigerated and use within one week.