Tentsuyu

Tentsuyu is a dipping sauce for tempura. Tsuyu actually means soup, but usually refers to dipping sauce – mentsuyu for noodles and tentsuyu for tempura.

The biggest difference between mentsuyu and tentsuyu is the ratio of the main ingredients, namely soy sauce, mirin and dashi. We like a ratio of 1:1:5 for tentsuyu, although you should experiment to find out what you prefer!

You might like to add grated daikon to your tentsuyu. It brings an enjoyably slushy texture and adds just a touch of sharpness to the taste of your dipping sauce. Daikon also helps digestion and relieves heartburn, which can be a bonus for fried foods like tempura.

4.50 from 2 votes

Tentsuyu

Servings 4

Cook Time 10 minutes mins

Total Time 10 minutes mins

1x2x3x

Ingredients

• 100 mL soy sauce
• 100 mL mirin
• 500 mL dashi
• 100 g grated daikon optional

Instructions

• Put the mirin in a pot and bring to a boil*.
  
• Add the soy sauce and dashi and return to a boil.
  
• Turn off and remove from heat, allow the tentsuyu to cool if storing. Otherwise, serve it warm, add some grated daikon if you like, and enjoy some delicious tempura!
  

Notes

* Boiling the mirin evaporates the alcohol content, leaving a sweet depth of flavour. This technique is called ni-kiri, meaning to boil off or “boil cut”.

Course: Appetizer, Main Course

Cuisine: Japanese

Keyword: Dipping sauce, Japanese sauce, Sauce, Tempura

Did you make this recipe?

Please let us know how it turned out for you! Leave a comment below and tag @oishiwashokurecipes on Instagram and hashtag it #oishiwashokurecipes.