Tempura Dipping Sauce (Tentsuyu) - Just One Cookbook 13/9/20, 10:47 am

TEMPURA DIPPING SAUCE

(TENTSUYU)
COURSE: CONDIMENTS CUISINE: JAPANESE
KEYWORD: DIPPING SAUCE, TEMPURA PREP TIME: 5 MINUTES
SERVINGS: 3 CUP (240 ML) AUTHOR: NAMI

Made with dashi, soy sauce, mirin, and sugar, Tentsuyu is the traditional
Japanese dipping sauce for all kinds of tempura. This homemade recipe is
a must to elevate your favorite shrimp tempura or vegetable tempura.
Ready in 5 minutes!

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INGREDIENTS
2.25 cup dashi (click to
learn more about this soup
stock) (180 ml; or ¾ cup
water + 1 tsp dashi powder)
9 Tbsp soy sauce
6 Tbsp mirin
6 tsp sugar
6 inches daikon radish (5
cm; grated and lightly
squeeze to drain; optional)
INSTRUCTIONS
1. Gather all the ingredients.
2. Combine ¾ cup dashi, 3 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp
sugar in a small saucepan.
3. Bring it to a simmer and let the sugar dissolved completely. Turn off
the heat and let cool before pouring into a mason jar.
TO SERVE
1. Serve the warm tempura dipping sauce with your favorite tempura.
Grate daikon radish (I use this grater) and squeeze water out gently
and serve with the sauce.
TO STORE
1. You can store it in the refrigerator for up to 1-2 weeks.

RECIPE NOTES
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected.
Please do not use my images without my permission. If you’d like to share this recipe on your site, please
re-write the recipe in your own words and link to this post as the original source. Thank you.

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