|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. The result is a light and airy, crispy dish that's sometimes offered as a topping or side dish for soup. It is most often served with a dipping sauce called tentsuyu, made from dashi soup, mirin, and soy sauce. Tempura with tentsuyu makes a delicious appetizer or quick vegetarian side dish.
A simple recipe, tentsuyu can be put together in a matter of minutes if you have premade dashi soup stock on hand, which can be made ahead of time or purchased at Asian food markets. We've included a recipe for homemade dashi, but skip making your own if you prefer to make store-bought. 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 saucepot and add the kombu. Bring to a simmer and continue to simmer 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 10 to 15 minutes. Bonito will sink when ready.
Strain 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. Yields approximately 1 1/2 cups.
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 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.