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

Name: How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce
Cuisine: American
Ingredients: 50 ml Hon-mirin; 50 ml Soy sauce; 200 ml Dashi stock; 50 ml Hon-mirin; 50 ml Soy sauce; 100 ml Dashi stock; 1 tsp Sugar; 100 grams Cake flour; 150 ml Cold water; 1 Egg

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The ingredients for tempura include: squid, shrimp, octopus, horse mackerel, carrots, onions, Japanese leek, sweet potatoes, maitake mushrooms, shimeji mushrooms, fresh shiitake mushrooms, shishito peppers, lotus root, shiso leaves, taranome (a mountain vegetable), fukintou (butterbur sprouts), kabocha squash, eggplant, burdock roots.

Tentsuyu sauce is a light sauce made with simmered mirin, kaeshi soy sauce and dashi stock. Ten-don sauce uses the above plus a little sugar to sweeten it. Tempura batter doesn't have to be smooth! In fact, it's better if its texture is a bit rough! To make dashi, use 3 cups (600 ml) water + 1 heaping teaspoon of dashi stock granules. Adjust the flavors to taste. For an easy-to-make amount. Recipe by Kokoacchi

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Ingredients

For the tentsuyu
50 mlHon-mirin
50 mlSoy sauce
200 mlDashi stock
For the ten-don sauce:
50 mlHon-mirin
50 mlSoy sauce
100 mlDashi stock
1 tspSugar
Tempura batter:
100 gramsCake flour
150 mlCold water
1Egg

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Steps

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.wasmer.app/us/recipes/167626-how-to-make-a-small-amount-of-dashi-stock

How To Make a Small Amount of Dashi Stock