How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce
How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, how to make tentsuyu (tempura dipping sauce) and ten-don (tempura rice bowl) sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we have to prepare a few ingredients. You can cook how to make tentsuyu (tempura dipping sauce) and ten-don (tempura rice bowl) sauce using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce:
  1. Take For the tentsuyu
  2. Get 50 ml Hon-mirin
  3. Get 50 ml Soy sauce
  4. Take 200 ml Dashi stock
  5. Get For the ten-don sauce:
  6. Make ready 50 ml Hon-mirin
  7. Make ready 50 ml Soy sauce
  8. Prepare 100 ml Dashi stock
  9. Get 1 tsp Sugar
  10. Take Tempura batter:
  11. Get 100 grams Cake flour
  12. Make ready 150 ml Cold water
  13. Make ready 1 Egg
Instructions to make How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce:
  1. To make tentsuyu or tempura dipping sauce: Put 1 part mirin, 1 part soy sauce and 4 parts dashi stock in that order into a pan and bring to a boil one ingredient at a time. Use grated ginger or grated daikon radish with the sauce.
  2. To make sauce for ten-don, tempura rice bowl: Put 1 part mirin, 1 part soy sauce, 2 parts dashi stock and 0.1 part (1/10) sugar in that order into a pan and bring to a boil one ingredient at a time.
  3. To make tempura batter: Mix together 1 cup (200 ml) of cake flour, 3/4 cup (150 ml) water and 1/2 a medium egg. The oil should be around 180°C; if you drop a bit of batter in the oil it should sink to the bottom and then float to the top immediately.
  4. For udon or soba noodle soup: Use 1 part mirin, 1 part soy sauce and 16 parts dashi stock. For a dipping sauce for cold soba noodles: Use 1 part mirin, 1 part soy sauce and 8 parts dashi stock. For garnish, use chopped Japanese leek, wasabi, or shichimi spice.
  5. To make dashi: Put a 3 cm square piece of konbu seaweed and 3 g of bonito flakes in a teapot, add boiling water and steep for 1-2 minutes. Pour out of the pot to use (refer to. - - https://cookpad.com/us/recipes/167626-how-to-make-a-small-amount-of-dashi-stock

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