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 tentsuyu dipping sauce—this is made from three to four parts dashi soup stock to one part mirin and one part soy sauce. Sugar may also be added, and when it is, the sauce is called ten-don. These ingredients are also used in the simmering sauce for donburi as well as soba (buckwheat noodles) and agedashi tofu (deep-fried tofu in broth). When served with tempura, grated daikon is often an accompaniment.
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.
- 1 cup dashi soup stock
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1/2 tablespoon sugar
- Optional: grated daikon
- 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 into individual small bowls. Add some grated daikon if you would like.