Tempura Sauce

Light crispy tempura is only one half of the puzzle, and this authentic Tempura Sauce Recipe is the perfect blend of umami-rich and seasonings to elevate everything from shrimp tempura to vegetable kakiage.

Course Condiments & Pickles

Cuisine Japanese

Keyword sauce, tempura

Level Beginner

Main Ingredient Fish

Diet Dairy-Free, Low-Fat, Pescatarian

Prep Time 5

Cook Time 2

Total Time 7

Servings servings

Calories 41kcal

Author Marc Matsumoto

Equipment

Ingredients

1 cup dashi
1 tablespoon soy sauce
1 tablespoon sake (or mirin)
1 ½ teaspoons sugar (leave it out if you use mirin)
1 teaspoon salt
300 grams daikon (optional)
20 grams ginger (optional)

Grams + US Cups - US Standard

Instructions

Add 1 cup dashi, 1 tablespoon soy sauce, 1 tablespoon sake, 1 ½ teaspoons sugar, and 1 teaspoon salt to a pot and bring the mixture to a rolling boil.
1 cup dashi, 1 tablespoon soy sauce, 1 tablespoon sake, 1 ½ teaspoons sugar, 1 teaspoon salt
Cook the tentsuyu for 1 minute over medium heat or until it no longer smells like alcohol.
For the tentsuyu condiments, peel and grate 300 grams daikon and 20 grams ginger separately. Daikon contains a lot of water, so I recommend lightly draining it so it does not water down your tempura sauce.
300 grams daikon, 20 grams ginger
Serve the tempura dipping sauce hot with the grated daikon and ginger along with your favorite vegetable or shrimp tempura. If you don't plan to use it right away, store it in an airtight container for up to a week.

Video

Nutrition