Tentsuyu: Tempura Dipping Sauce

Shrimp tempura dipped in sauce
The Spruce
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 2 to 4 Servings
Nutritional Guidelines (per serving)
43 Calories
0g Fat
4g Carbs
3g Protein
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Nutrition Facts
Servings: 2 to 4 Servings
Amount per serving
Calories 43
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1053mg 46%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Protein 3g
Calcium 10mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tempura is a Japanese dish where seafood and vegetables are coated in a cold batter and then deep-fried. It is most often served with a tentsuyu dipping sauce—this is made from dashi soup, mirin, and soy sauce. These ingredients are also used in the simmering sauce for donburi, as well as soba (buckwheat noodles) and agedashi tofu (deep-fried tofu in broth). When served with tempura, grated daikon is often an accompaniment.

A simple recipe, tentsuyu can be put together in a matter of minutes if you have pre-made dashi soup stock on hand, which can be made ahead of time or purchased at Asian food markets. 


  • 1 cup dashi soup stock
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 1/2 tablespoon sugar
  • Optional: grated daikon

Steps to Make It

  1. Gather the ingredients.

  2. Put dashi, mirin, soy sauce, and sugar in a saucepan and mix well.

    Tempura dipping sauce mixture.
     The Spruce
  3. Bring to a boil over medium heat. Turn off the heat and let it cool.

    Boiling tempura dipping sauce.
     The Spruce
  4. Serve in individual small bowls. Add some grated daikon if you would like.

    Tempura dipping sauce.
     The Spruce
  5. Enjoy!


  • Tentsuyu dipping sauce is made from three to four parts dashi soup stock, one part mirin, and one part soy sauce.

Recipe Variation

  • Sugar may also be added to this sauce, and when it is, the sauce is called ten-don.