|Nutritional Guidelines (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||0%|
|*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. It is most often served 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 pre-made dashi soup stock on hand, which can be made ahead of time or purchased at Asian food markets. Grated daikon is often an accompaniment to the tempura and tentsuyu, either served alongside or directly in the sauce.
Gather the ingredients.
Put dashi, mirin, soy sauce, and sugar in a saucepan and mix well.
Bring to a boil over medium heat. Turn off the heat and let it cool.
Serve in individual small bowls. Add 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 three to four parts dashi soup stock, one part mirin, and one part soy sauce.