📝 About This Recipe
Tentsuyu is the soulmate of tempura, a delicate yet profound dipping sauce that balances the saltiness of soy with the sweetness of mirin and the smoky depth of katsuobushi. Unlike heavy sauces, this refined elixir is designed to cut through the richness of fried foods while enhancing the natural sweetness of shrimp and vegetables. Mastering this sauce is the secret to elevating a simple home-fried meal into a high-end Ginza-style dining experience.
🥗 Ingredients
The Dashi Base
- 2 cups Water (filtered water is preferred for clarity)
- 1 piece Kombu (dried kelp, approximately 3x3 inches)
- 2 cups Katsuobushi (loosely packed dried bonito flakes)
The Seasoning Core
- 1/2 cup Soy Sauce (use high-quality Japanese 'Koikuchi' soy sauce)
- 1/2 cup Mirin (authentic hon-mirin is best)
- 1 tablespoon Granulated Sugar (adjust to taste for desired sweetness)
The Essential Aromatics
- 4 inch Daikon Radish (to be grated fresh)
- 1 inch Fresh Ginger (to be grated into a paste)
- 2 stalks Scallions (finely sliced into thin rounds)
👨🍳 Instructions
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1
Begin by preparing the dashi base. Wipe the kombu lightly with a damp cloth to remove excess salt, but do not scrub off the white powder (mannitol), which contains the umami.
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2
Place the water and kombu in a medium saucepan. Let it soak for at least 30 minutes at room temperature to extract the initial flavors.
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3
Place the saucepan over medium heat. Just as the water begins to simmer and small bubbles form at the edges, remove the kombu with tongs to prevent the dashi from becoming slimy or bitter.
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4
Bring the water to a rolling boil, then immediately add the katsuobushi (bonito flakes). Let the liquid boil for only 30 seconds.
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5
Turn off the heat and let the flakes sink to the bottom of the pot, which usually takes about 2 to 3 minutes. This ensures a clean, smoky infusion.
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6
Strain the dashi through a fine-mesh sieve lined with cheesecloth or a paper towel into a clean bowl. Do not squeeze the flakes, as this will cloud the sauce.
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7
Return the clear dashi to the saucepan and add the soy sauce, mirin, and sugar.
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8
Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally until the sugar is completely dissolved.
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9
Once simmering, let it cook for 1-2 minutes to allow the alcohol in the mirin to evaporate slightly and the flavors to meld.
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10
Remove from heat and let the sauce cool to your preferred serving temperature (Tentsuyu is traditionally served warm with hot tempura).
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11
While the sauce cools, peel the daikon radish and grate it using a Japanese grater or the fine side of a box grater. Lightly squeeze out the excess bitter liquid, leaving a moist mound of 'Daikon-oroshi'.
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12
Grate the ginger into a fine paste and slice the scallions as thinly as possible.
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13
To serve, pour the warm sauce into individual small bowls. Place a spoonful of grated daikon and a small dab of ginger in the center or on the side for guests to mix in.
💡 Chef's Tips
Always use 'Hon-Mirin' (true mirin) rather than 'mirin-fu' (mirin-style seasoning) for a deeper, more complex sweetness. Never let the kombu boil; boiling releases harsh, bitter tannins that ruin the delicate balance of the sauce. If you prefer a colder dipping experience, this sauce can be made a day in advance and kept in the refrigerator, which actually allows the flavors to develop. For a vegan version, substitute the katsuobushi with 2-3 dried shiitake mushrooms soaked with the kombu. Adjust the ratio of soy sauce to dashi (typically 1:4) if you prefer a stronger or lighter dipping experience.
🍽️ Serving Suggestions
Serve alongside a platter of crispy Shrimp and Vegetable Tempura. Use as a light dressing for agedashi tofu (deep-fried tofu blocks). Pair with a chilled glass of Junmai Ginjo Sake to complement the umami notes. Serve with a side of hot Soba or Udon noodles for a 'Ten-Soba' experience. Pairs beautifully with a crisp, dry Japanese lager like Asahi or Sapporo.