I wanted some tentsuyu, but it was just my husband and myself, so I thought I'd just mix together some ingredients to make our own!Add grated daikon radish or ginger if you like. For 1 serving. Recipe by Harapekomomochan

I didn't have enough tempura sauce and I didn't feel like going to buy any...The ratio for the soy sauce, mirin and dashi stock (dissolved in water) is 1:1:4. Recipe by EAST_BLUE

Pepper, salt and soy sauce are also delicious, but for tempura, you just gotta have tentsuyu!I happened to be out of usukuchi light soy sauce, so the picture actually shows it made with dark soy sauce. The real thing should be a bit lighter. Recipe by Tochijimatochiko

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

Tentsuyu is the traditional Japanese dipping sauce that accompanies any kind of tempura. With only 4 ingredients: dashi, sugar, soy sauce, and mirin, this tempura dipping sauce can be put together in a matter of minutes. You can premake tentsuyu ahead of time and keep it in the refrigerator for whenever you serve tempura.Since I have gluten allergy, I’m showing you how to make a gluten-free tempura dipping sauce. However, if you don’t have gluten allergy, just use regular soy sauce instead of gluten-free soy sauce. The ratio stays the same.Instruction video: https://youtu.be/rXIiPgge6FE

I made delicious tempura, so I wanted to also make my own tentsuyu!The glass will be hot when you remove it from the microwave, so be careful.Bringing the sauce to a boil will really bring out the mirin!! Recipe by Mochihada musume

One of my favorite ten-don restaurants closed. In my quest for a similar ten-don sauce, I tried a lot of different varieties and this is to my liking.Reduce the sauce until you have almost half the original amount. This will make a thick, sweet sauce. You won't need all of it, so drizzle some over rice and store the rest. Recipe by Shijimi24.

Tempura is an extremely easy dish to make, little effort with amazing results. In this recipe I added a number of commonly used ingredients to deep fry. Choose your favourite meat, vegetables, seafood or fish to deep fry. Of course fresh produce will always taste better but you can use frozen as well. The dipping sauce recipe I found on the Jamie Oliver website.

I was chosen to be a tester for "Yasashii Osu" brand vinegar, so I thought up a recipe that was healthy and easy to make.At Step 4, mix together quickly and serve on a plate right away! If you let it rest for too long, it will get rather limp and saggy.It's also good if you increase the amount of ao-nori seaweed in the tempura batter.I used a very mild vinegar called "Yasashii Osu", so it's very mellow and easy to eat. Recipe by John Lee Cooker

So crispy, sweet and tangy that you'll enjoy every time you make it

I wanted to have some delicious tentsuyu with piping hot tempura!Don't let it boil too much! Be careful not to burn yourself when straining out the bonito flakes.I highly recommend adding grated daikon radish.Add sugar to taste. My family prefers this on the sweet side, but you can omit it if you like. Recipe by Yumemakku

MENTSUYU is Japanese noodle sauce/soup base. Very simple recipe but also super useful. You can use for AGEDASHI TOFU, SOBA noodle, OYAKODON, TEMPURA, TAKIKOMI GOHAN and so on!