 Tentsuyu sauce | |
| Type | Tempura dip |
|---|---|
| Place of origin | Japan |
| Main ingredients | Dashi, mirin, and soy sauce |
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. Please help improve this article by introducing more precise citations. (November 2017) (Learn how and when to remove this message) |
Tentsuyu (Japanese: てんつゆ/天汁) is Japanese tempura dip.
The recipe for tentsuyu depends on the seasons and on the ingredients for which tentsuyu is being prepared. A general, all-purpose, tentsuyu might consist of three parts dashi, one part mirin, and one part soy sauce. For ingredients with strong odors or flavors, however, sake and sugar might be used instead of mirin, or more or less shōyu might be used.
Similar ingredients make up the simmering sauce for donburi and the broth for dishes like agedashi tofu (deep-fried tofu in broth) and soba (buckwheat noodles).
Tentsuyu in concentrated form is commonly sold in a small bottles in supermarkets and grocery stores throughout Japan—and also in Asian grocery stores in the US.
When used for tempura, tentsuyu is commonly served with grated daikon white radish.
See also
References
- Liaw, Adam (2012). Two Asian Kitchens. Random House Australia. p. 26. ISBN 978-1-74275-492-5. Retrieved 15 November 2017.
- Tila, Jet (2017). 101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes. Page Street Publishing. p. 186. ISBN 978-1-62414-403-5. Retrieved 15 November 2017.
- Ruhlman, Michael (2014). Egg: A Culinary Exploration of the World's Most Versatile Ingredient. Little, Brown. p. 285. ISBN 978-0-316-25407-6. Retrieved 15 November 2017.