Best 2 Japanese Tempura Sauce Recipes
Tempura sauce, a quintessential component of Japanese cuisine, is a delectable dipping sauce that elevates the flavors of tempura dishes. This versatile sauce, often referred to as "tentsuyu," is typically made with a harmonious blend of dashi, soy sauce, and mirin, creating a symphony of flavors that complement the crispy texture of tempura. Whether you're a seasoned chef or a home cook looking to explore the culinary delights of Japan, this article will guide you through the process of creating an authentic and flavorful Japanese tempura sauce that will transform your tempura dishes into culinary masterpieces.
Let's cook with our recipes!
JAPANESE TEMPURA SAUCE
This recipe was given to me in Japan by Okumurasan. I don't know where to find sake or mirin here (maybe an asian market?) Okumurasan told me to just use 4 tsp sugar instead, however it won't taste quite the same. Sake and Mirin are both Japanese wines, and they add a distinct, sweet taste to the sauce.
Provided by Random Rachel
Categories Sauces
Time 7m
Yield 3 1/2 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, mix all ingredients and bring to a rapid boil.
- Remove from heat and cool before serving in individual dishes alongside a platter of tempura.
Nutrition Facts : Calories 5, Sodium 410, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.8
JAPANESE TEMPURA SAUCE - TEN TSUYU
This recipe is a variation to Soba Tsuyu. Dashi is a soup and cooking stock considered fundamental to Japanese cooking. Dashi forms the base for MIso Soup, clear broth soups, Japanese noodle broths, and many Japanese simmering liquids. Most people use granulated or liquid instant substitutes found in Asian Markets or in most grocery stores (Asian food section) or in health stores. Usukuchi means thin flavor, not low sodium. Please do not confuse these two sauces, because their flavor is entirely different. Usukuchi is much lighter in color. All these items are available in Asian Markets. Serve sauces with grated daikon, momiji oroshi (red pepper spiced grated daikon), or grated fresh ginger root (né shoga) to be mixed at the table in each diner's kozara (saucer).
Provided by Lindas Busy Kitchen
Categories Sauces
Time 15m
Yield 1 3/4 c .
Number Of Ingredients 6
Steps:
- Mix the dashi, Mirin, salt, and Usukuchi or shoyu in a saucepan, and heat to boiling.
- Add the katsuobushi flakes, and continue boiling for 1 minute
- Strain the mixture through a cheese cloth or a coffee filter.
- Add finely grated tangerine skin or orange skin, and mix well.
- Allow to cool.
Tips:
- Use fresh, high-quality ingredients. The better the ingredients, the better the sauce will be.
- Don't be afraid to experiment with different ratios of ingredients. There is no one right way to make tempura sauce, so feel free to adjust the ingredients to your own taste.
- If you don't have dashi on hand, you can use chicken broth or vegetable broth instead. Just be sure to use a low-sodium broth so that the sauce doesn't become too salty.
- Tempura sauce can be made ahead of time and stored in the refrigerator for up to a week. Just be sure to bring it to room temperature before using.
- Tempura sauce is not just for tempura! It can also be used as a dipping sauce for other fried foods, such as chicken katsu or shrimp tempura.
Conclusion:
Tempura sauce is a versatile and delicious condiment that can be used to add flavor to a variety of dishes. With just a few simple ingredients, you can make your own tempura sauce at home in just a few minutes. So next time you're making tempura, be sure to give this recipe a try. You won't be disappointed!
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