Best 3 Japanese Tempura Sauce Ten Tsuyu Recipes
Tempura sauce, also known as tentsuyu, is a vital component of the beloved Japanese dish, tempura. It's a flavorful dipping sauce that perfectly complements the crispy, savory, and often seafood or vegetable-based tempura. Prepared with a harmonious blend of ingredients, tempura sauce typically consists of a dashi broth base infused with soy sauce, mirin, and sake. These elements come together to create a rich, savory, and slightly sweet sauce that elevates the tempura experience.
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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.
TSUYU - MENTSUYU - MENDARE - JAPANESE NOODLE SAUCE
This is a concentrated broth often used in Japan for noodle type dishes, such as in udon, soba, etc. Many recipes can jumpstart from this basic tsuyu, such as oden, salad dressing, other types of sauces by incorporating vinegar, more sugar, ginger, garlic, miso, etc. You can buy type of tsuyu in Japan easily and nowadays most people buy bottled versions which are excellent depending on the brands. I really like Yamasa Kombu Tsuyu. But, the commercially available ones are expensive and may not be readily available outside of Japan. Normally the commercial brands fall into those which can be used straight ie no mixing with additional water or concentrated like this recipe. BTW, the (men) part means noodle in Japan, so mentsuyu means noodle broth and mendare means noodle sauce. But, this type of broth is the basis for many, many Japanese cooking and I hope you can make this and keep it bottled in the refrigerator. Once made, it is easily kept in the fridge for at least one year. This stock should go through several changes of cheesecloth to make sure it is completely clear of all debris before storing in the fridge. The leftover katsuobushi (bonito flakes) and kombu seaweed can be used for other things. I like to chop of kombu and stir fry it with katsuobushi, sesame seeds and a bit of teriyaki type sauce for making furikake which sometimes is used in plain rice in Japan or onigiri rice balls. This is my first one tsuyu recipe and I do have several versions of tsuyu and I plan to post additional ones in the future. The cup size I'm using is the Japanese cup size which is 200 ml = 1 Cup. When I mention soy sauce, I'm referring to the regular soy sauce and not light soy sauce which has more salt content and less color.
Provided by Rinshinomori
Categories Sauces
Time 10m
Yield 4 1/2 C
Number Of Ingredients 6
Steps:
- In a medium sized pot heat water, soy sauce, and sugar until it boils. Turn down the heat to medium low and remove any scum from the surface.
- Add bonito flakes and kombu seaweed and again heat until boiling. As soon as it boils turn off the heat.
- Add mirin and refrigerate overnight for the taste to meld together.
- Using cheesecloth or other fine strainer, strain several times to remove all debris from tsuyu/broth. You can use bonito flakes and kombu seaweed as in description above.
- Keep in glass bottle or plastic bottle, capped, and refrigerate. Keeps at least 1 year.
Nutrition Facts : Calories 59.6, Fat 0.1, Sodium 3227.3, Carbohydrate 7.9, Fiber 0.4, Sugar 4.2, Protein 5.8
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
Tips: Achieving Crispy Tempura and Flavorful Ten-Tsuyu Sauce
- Selecting Fresh Ingredients: Opt for high-quality and fresh seafood, vegetables, and tempura batter ingredients to ensure the best flavors and textures.
- Preparing the Seafood and Vegetables: Properly clean and pat dry the seafood and vegetables before coating them in the tempura batter. This helps the batter adhere better and prevents excess oil absorption.
- Mixing the Tempura Batter: Ensure the batter is light and airy by whisking the egg and water separately and then combining them gently. Avoid overmixing to maintain the batter's crispiness.
- Frying the Tempura: Use a deep fryer or a large pot filled with oil heated to the correct temperature (around 350°F/175°C). Fry the tempura in small batches to prevent overcrowding and ensure even cooking.
- Making the Ten-Tsuyu Sauce: Combine high-quality dashi, mirin, soy sauce, and sugar in the right proportions. Bring the mixture to a simmer and let it cool to allow the flavors to meld.
- Serving the Tempura: Serve the crispy tempura immediately with the flavorful ten-tsuyu sauce. Garnish with grated daikon radish, shredded nori, and a lemon wedge for an authentic presentation.
Conclusion: A Symphony of Flavors and Textures
Japanese tempura and ten-tsuyu sauce offer a delightful combination of crispy textures and harmonious flavors. With careful attention to ingredient selection, preparation techniques, and cooking methods, you can recreate this classic Japanese dish at home. Experiment with different types of seafood and vegetables to create a diverse tempura platter, and adjust the ten-tsuyu sauce to suit your taste preferences. The result will be a memorable culinary experience that captures the essence of Japanese cuisine.
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