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

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

Tempura dishes such as ten-don (tempura rice bowl), kakiage-don (tempura fritter rice bowl) tempura soba noodles and tempura udon noodles are so much better when served with authentic tentsuyu sauce! Even if you currently use store-bought sauce, try this authentic yet easy to make recipe and have with delicious tempura.

Ingredients: An easy-to-make amount

How to make tentsuyu or ten-don sauce:
For the tentsuyu
Hon-mirin
50 ml
Soy sauce
50 ml
Dashi stock
200 ml
※ (1 : 1 : 4 ratio)
For the ten-don sauce:
Hon-mirin
50 ml
Soy sauce
50 ml
Dashi stock
100 ml
Sugar
1 teaspoon (5 g)
※ ( 1 : 1 : 2 : 0.1 ratio)
Tempura batter:
Cake flour
100 g or 1 cup (200 ml)
Cold water
3/4 cups (150 ml)
Egg
1

Steps

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. Use grated ginger or grated daikon radish with the sauce.
2. 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.
3. 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. The oil should be around 180°C; if you drop a bit of batter in the oil it should sink to the bottom and then float to the top immediately.
4. For udon or soba noodle soup: Use 1 part mirin, 1 part soy sauce and 16 parts dashi stock. For a dipping sauce for cold soba noodles: Use 1 part mirin, 1 part soy sauce and 8 parts dashi stock. For garnish, use chopped Japanese leek, wasabi, or shichimi spice.
5. 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. Pour out of the pot to use (refer to Recipe ID: 198600).

Story Behind this Recipe

The ingredients for tempura include: squid, shrimp, octopus, horse mackerel, carrots, onions, Japanese leek, sweet potatoes, maitake mushrooms, shimeji mushrooms, fresh shiitake mushrooms, shishito peppers, lotus root, shiso leaves, taranome (a mountain vegetable), fukintou (butterbur sprouts), kabocha squash, eggplant, burdock roots.