|Nutritional Guidelines (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||0%|
|Total Sugars 8g|
|Vitamin C 0mg||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.|
Tempura is a Japanese dish where seafood and vegetables are coated in a cold batter and then deep-fried. The result is a light and airy, crispy dish that is most often served as an appetizer with a dipping sauce called tentsuyu, made from dashi soup, mirin, and soy sauce.
A simple recipe, tentsuyu can be put together in a matter of minutes if you have dashi soup stock on hand, which can be made ahead of time or purchased at Asian food markets. This recipe includes instructions for homemade dashi using kombu and bonito flakes, but you can use other varieties of dashi if you like. Grated daikon is often an accompaniment to the tempura and tentsuyu, either served alongside or directly in the sauce.
Note: While there are multiple steps to this recipe, this tentsuyu is broken down into workable categories to help you better plan for preparation and cooking.
Make the Dashi Soup Stock
Gather the ingredients.
Place the cold water in a small saucepan and add the kombu. Bring to a simmer and continue to cook for 5 to 7 minutes until tender. You should be able to pinch through the kombu with your thumbnail.
Turn off the heat and remove and discard the kombu. Add the bonito flakes and let steep for 10 to 15 minutes. The bonito will sink when the broth is ready.
Strain the broth through a mesh strainer and press the bonito with a ladle or the back of a spoon to extract as much liquid as possible. Discard the bonito.
The dashi is ready to use in the sauce. This recipe yields approximately 1 1/2 cups, so you will have extra.
Make the Tempura Dipping Sauce
Gather the ingredients.
Add the dashi, mirin, soy sauce, and sugar to a saucepan and mix well.
Bring to a boil over medium heat. Turn off the heat and let it cool.
Serve the tentsuyu in individual small bowls alongside the tempura, adding some grated daikon on top of the sauce or alongside if you like.
- The type of dashi soup stock you use will affect the flavor of the sauce; for example, kombu dashi has the most subtle flavor, while iriko dashi brings a gentle fish flavor to the sauce.
- If you need to increase the quantity, just follow the ratio of 3 to 4 parts dashi soup stock, 1 part mirin, and 1 part soy sauce.