Tempura Dipping Sauce Recipe

The tempura dipping sauce, also called ‘tentsuyu’ in Japanese, is a much loved condiment to assist hot crunchy tempuras. Tempura is a popular Japanese dish of seafood like prawns, shrimps and squids or vegetables, which is lightly coated in batter and deep fried. Although tempuras have come to become a significant part of all Japanese meals today, one can trace its roots to Portugal. Flavorsome tempura dips add up to the zest of tempuras, making the dish even more delicious. Today, we have an extensive array of tempura dips, largely based on the variety of tempuras. Dips that complement different seasons of the year are also available. Readymade tempura dips are easily available in the market and come in host of different tantalizing flavors. However, if you wish to stir up your own dip according to your taste, here are some exciting tempura dipping sauce recipes for you to relish. Just read onto perfect your culinary skills!

How To Make Tempura Dipping Sauce At Home

Tempura Dipping Sauce

Ingredients

1 cup Soy Sauce
1/2 cup Water
3/8 cup Seasoned Rice Vinegar
4 tsp White Sugar
1/4 cup Scallions (thinly sliced)

Instructions

Heat a pan and stir in the soy sauce, water, rice vinegar. Add sugar to this concoction and stir until it gets dissolved.
Before serving, add the scallions and serve hot.

Nara-Style Tempura Dip Sauce

Ingredients

1 ½ cups Water or Light Vegetable Stock
2 ½ tbsp Shoyu (to taste)
3-inch piece Kombu
3 tbsp Mikawa Mirin
Ginger Root (peeled and finely grated)
Daikon Radish (finely grated)
Green Onions (slivered)

Instructions

In a saucepan, mix water or vegetable stock and kombu and simmer on medium heat without cover.
Take out the kombu from the solution and replace it with shoyu and mirin, gently stirring. Allow it to simmer for a few more minutes.
Pour out the dip in a serving vessel and serve with accompaniments like the ginger root, daikon, and green onion.

Imperial Tempura Dip Sauce (with Bonito Fish Flakes)

Ingredients

1 ½ cups Water
3-inch piece Kombu
2 tbsp Mikawa Mirin
2 tbsp Shoyu
2 tbsp Bonito Flakes
Ginger Root (peeled and finely grated)
Daikon Radish (finely grated)
Green Onions (slivered)

Instructions

In a saucepan, mix the water or vegetable stock and kombu and simmer on medium heat without cover.
Remove from heat and take out the kombu.
Now, add bonito flakes to it.
Allow it to sit for 1-2 minutes and strain the broth to remove flakes.
Next, squeeze all liquid from flakes back into stock and discard the flakes.
Add shoyu and mirin to the stock and allow it to simmer for another minute.
Serve hot with accompaniments like ginger root, daikon radish and green onions.

Horseradish Tempura Dipping

Ingredients

1 cup low sodium Vegetable Broth
1/3 cup Mirin/ Sweet Sherry/ Honey/ Sake
1 inch piece Horseradish (grated)
1/3 cup Soy Sauce
Lemon Juice (to taste)

Instructions

In a saucepan, mix together soy sauce, vegetable broth and mirin/honey/sweet sherry/sake. Boil the mixture and remove from heat
Pour out the tempura sauce into small serving bowls and add grated horseradish.
Serve with your favorite tempuras and a dash of lemon juice.

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