How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce

1. 1

   To make tentsuyu or tempura dipping sauce: Put 1 part mirin, 1 part soy sauce and 4 parts dashi stock in that order into a pan and bring to a boil one ingredient at a time.

2. 2

   Use grated ginger or grated daikon radish with the sauce.

3. 3

   To make sauce for ten-don, tempura rice bowl: Put 1 part mirin, 1 part soy sauce, 2 parts dashi stock and 0.1 part (1/10) sugar in that order into a pan and bring to a boil one ingredient at a time.

4. 4

   To make tempura batter: Mix together 1 cup (200 ml) of cake flour, 3/4 cup (150 ml) water and 1/2 a medium egg.

5. 5

   The oil should be around 180C; if you drop a bit of batter in the oil it should sink to the bottom and then float to the top immediately.

6. 6

   For udon or soba noodle soup: Use 1 part mirin, 1 part soy sauce and 16 parts dashi stock.

7. 7

   For a dipping sauce for cold soba noodles: Use 1 part mirin, 1 part soy sauce and 8 parts dashi stock.

8. 8

   For garnish, use chopped Japanese leek, wasabi, or shichimi spice.

9. 9

   To make dashi: Put a 3 cm square piece of konbu seaweed and 3 g of bonito flakes in a teapot, add boiling water and steep for 1-2 minutes.

10. 10

    Pour out of the pot to use (refer to.

* Per serving · 4 servings · Values may vary.

No additional tips available.