Tentsuyu

A Japanese dipping sauce used in tempura dishes

File:Tentsuyu by Adonis Chen in Taipei.jpg

A bowl of tentsuyu sauce served in Taipei

Tentsuyu (___) is a traditional Japanese dipping sauce commonly used in tempura dishes. It is a flavorful and light sauce that enhances the taste of the fried tempura by providing a balance of salty, sweet, and umami flavors.

Ingredients

Tentsuyu is typically made from a combination of the following ingredients:

• Dashi: A Japanese soup stock that forms the base of many Japanese dishes. It is usually made from kombu (kelp) and katsuobushi (dried bonito flakes).
• Soy sauce: A fermented sauce made from soybeans, wheat, salt, and water. It adds a salty and umami flavor to the sauce.
• Mirin: A sweet rice wine used in Japanese cooking. It adds sweetness and depth to the sauce.
• Sugar: Sometimes added to enhance the sweetness of the sauce.

Preparation

To prepare tentsuyu, the ingredients are combined in a specific ratio, typically 4 parts dashi, 1 part soy sauce, and 1 part mirin. The mixture is then heated gently to dissolve the sugar and blend the flavors. Once prepared, the sauce is allowed to cool before serving.

Serving

Tentsuyu is traditionally served in small bowls alongside tempura dishes. Diners dip the freshly fried tempura pieces into the sauce before eating. The sauce can be served warm or at room temperature, depending on preference.

Variations

While the basic recipe for tentsuyu is quite standard, variations exist depending on regional preferences and personal taste. Some variations may include additional ingredients such as grated daikon radish or ginger to add extra flavor and texture.

Related pages

• Tempura
• Japanese cuisine
• Dashi
• Soy sauce
• Mirin