Saus Tempura (Tentsuyu)

Name: Saus Tempura (Tentsuyu)
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: ¾ cup dashi (Japanese soup stock); 3 Tbsp soy sauce; 2 Tbsp mirin; 2 tsp sugar; 2 inches daikon radish ((grated, lightly squeezed of liquid; optional))

Tentsuyu is the traditional and essential Japanese dipping sauce for all kinds of tempura. Made with just 4 ingredients, this homemade recipe is a must to elevate your favorite vegetable or shrimp tempura. Ready in 5 minutes!

⏱ 5 min 🔨 Prep 5min 📊 Easy 🍽 4 servings ⭐ 4.7 (113) 👁 6

Ingredients

4 servings

¾ cup dashi (Japanese soup stock)
3 Tbsp soy sauce
2 Tbsp mirin
2 tsp sugar
2 inches daikon radish ((grated, lightly squeezed of liquid; optional))

Instructions

Gather all the ingredients.
Combine ¾ cup dashi (Japanese soup stock), 3 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp sugar in a small saucepan. Tip: For a quick dashi, use ¾ cup (180 ml) water plus 1 tsp dashi powder.
Bring it to a simmer and let the sugar dissolve completely. Turn off the heat and let it cool before pouring the sauce into a mason jar.
Warm the Tempura Dipping Sauce and serve in a small individual bowl alongside your favorite tempura. If desired, grate 2 inches of daikon radish (I use a ceramic grater) and gently squeeze out most of the liquid; serve a small portion to add to the sauce, as you like.
You can store the sauce in the refrigerator for up to 1–2 weeks.

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