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.
- 100 mL soy sauce
- 100 mL mirin
- 500 mL dashi
- 100 g grated daikon optional
- 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!
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