Tempura Dipping Sauce

Tempura Dipping Sauce

A light, savory-sweet broth that balances dashi, soy, and mirin for dipping crisp tempura.

Total 10 min Makes 16 oz Calories 35/serving

Dietary

Pescatarian, Dairy free, Nut free, Kosher

Allergens

Soy, Fish, Wheat

This classic Japanese tentsuyu simmers dashi with soy sauce and mirin into a thin, savory-sweet broth that cuts through the richness of fried tempura. Served warm or at room temperature in small individual bowls, it comes together in minutes with just a handful of pantry staples. Grated daikon and ginger are traditional garnishes that add brightness to each bite.

Ingredients

  • 1 1/2 cups dashi stock
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1 tablespoon granulated sugar
  • 2 tablespoons daikon radish, grated, for garnish
  • 1 teaspoon fresh ginger, grated, for garnish

Method

  1. In a small saucepan, combine the dashi stock, soy sauce, mirin, and sugar.

  2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar fully dissolves.

  3. Remove from heat and let cool slightly to warm or room temperature.

  4. Divide the sauce among small individual dipping bowls.

  5. Top each bowl with a small mound of grated daikon and a pinch of grated ginger just before serving.

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    Tempura Dipping Sauce

    This classic Japanese tentsuyu simmers dashi with soy sauce and mirin into a thin, savory-sweet broth that cuts through the richness of fried tempura. Served warm or at room temperature in small individual bowls, it comes together in minutes with just a handful of pantry staples. Grated daikon and ginger are traditional garnishes that add brightness to each bite.

    10 min 16 oz 35 cal

    Ingredients

    • 1 1/2 cups dashi stock
    • 1/4 cup soy sauce
    • 1/4 cup mirin
    • 1 tablespoon granulated sugar
    • 2 tablespoons daikon radish, grated, for garnish
    • 1 teaspoon fresh ginger, grated, for garnish

    Method

    1. 1

      In a small saucepan, combine the dashi stock, soy sauce, mirin, and sugar.

    2. 2

      Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar fully dissolves.

    3. 3

      Remove from heat and let cool slightly to warm or room temperature.

    4. 4

      Divide the sauce among small individual dipping bowls.

    5. 5

      Top each bowl with a small mound of grated daikon and a pinch of grated ginger just before serving.