Tempura Sauce (Tentsuyu)

This tempura dipping sauce is the essential pairing for tempura shrimp, vegetables, or fish! Made with just 4 ingredients, it's versatile, delicious, and works well as a marinade.

Course Appetizer

Cuisine Japanese

Prep Time 1

Cook Time 4

Total Time 5

Servings servings

Calories 2kcal

Author Arman Liew

Ingredients

1 teaspoon dashi powder * See notes
3/4 cup water
1 3/4 tablespoons mirin
1 3/4 tablespoons rice wine vinegar
1 tablespoon soy sauce

Instructions

Add the dashi stock powder and water in a small saucepan, whisk it together, and place it over medium heat.
Once it simmers, add the mirin, rice wine vinegar, and soy sauce. Let everything simmer for 2-3 minutes.
Remove the saucepan off the heat and let it cool to room temperature.

Notes

* If you have pre-made dashi stock, use 3/4 cups.

Tentsuyu is the Japanese name for the dipping sauce served with tempura.

TO STORE: Leftovers can be stored in the refrigerator for up to 3 days. If the sauce is a little thick, add a dash of boiling water and whisk vigorously.

TO FREEZE: Place the sauce in a shallow container and store it in the freezer for up to 6 months.

Make it gluten Free: If you use tamari instead of soy sauce, this recipe is gluten-free.

Cut out the alcohol: If I’m trying to avoid cooking with alcohol, I’ll use 2 parts vinegar to 1 part water, then add 2 teaspoons of sugar.

Nutrition