How to Make Tempura Dipping Sauce (Tentsuyu) скачать в хорошем качестве

How to Make Tempura Dipping Sauce (Tentsuyu)

Explore the art of crafting Tentsuyu, the traditional tempura dipping sauce, as we break down each ingredient to reveal its perfect balance of saltiness, sweetness, and umami. Starting with Japanese light (Usukuchi) soy sauce—celebrated for its higher salt content and delicate mirin notes—we delve into the world of mirin, comparing the rich, authentic Hon-Mirin with more economical mirin-style seasonings and shō mirin. Enhanced with a savoury dashi and a finely grated daikon radish (or turnip) to add a mild, peppery contrast that cuts through tempura’s oiliness, this warming sauce is a versatile accompaniment designed to elevate your tempura experience. Ingredients (Serves 4–5) • Dashi Stock: 400 ml (homemade, powder, or sachet prepared according to packet instructions) • Soy Sauce (Japanese regular or Usukuchi/light soy): 100 ml • Mirin (preferably hon-mirin, but mirin-style seasoning works too): 100 ml • Daikon Radish: ~100 g, peeled and finely grated Method 1. In a small saucepan, combine 400 ml dashi, 100 ml soy sauce, and 100 ml mirin. Gently warm over low heat for a few minutes—just enough to blend the flavours. Do not boil. Remove from heat and set aside. 2. Peel the daikon deeply, removing not only the skin but also the tougher outer layer. Use a microplane or fine grater to grate it into a fluffy, fine texture. Avoid squeezing out too much moisture, as the liquid carries peppery notes that balance the sauce. 3. Pour the warmed Tentsuyu into small individual bowls. Serve with a mound of freshly grated daikon on the side. To eat, stir a little daikon into your sauce just before dipping each piece of tempura. Notes • Usukuchi (Japanese light soy sauce) is preferred for a lighter colour, but regular soy sauce works fine. Avoid Chinese light soy sauce or dark soy sauce. • If using shio mirin (salted mirin), slightly reduce the soy sauce to account for the extra salt. • If mirin is unavailable, a mixture of unsweetened apple or grape juice with a pinch of sugar is a decent substitute. • The daikon’s middle section offers the best balance between mildness and flavour. • This sauce can be made in advance and gently rewarmed before serving. ____ Follow us on Instagram:   / w2kitchn   Join us on Patreon for behind-the-scenes & more:   / w2kitchen   #W2Kitchen #tempura #japanesefood