Tentsuyu: Tempura Dipping Sauce

Shrimp tempura dipped in sauce
The Spruce
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Servings: 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
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 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.


  • 1 cup dashi soup stock (any variety)
  • 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 on top of the sauce or alongside if you like.

    Tempura dipping sauce.
     The Spruce


  • 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.