I usually have"Multi purpose mentsuyu concentrate" in stock, but I decided to upload this version too since many people only have dashi stock granules on hand.It is a bit different from the usual recipes, but I experimented many, many times in order to make a tasty mentsuyu sauce even using dashi stock granules.Even if it's a bother, it makes a big difference to the flavor, so please don't skip the "boiling off the mirin" part in Step 1.If you let soy sauce come to a full boil it loses flavor, so please pay attention in step 4.This is a tasty mentsuyu sauce even if it's not an emergency.When you use dashi stock granules, the flavor does tend to be a bit harsh, so I increased the amount of mirin. Please use more or less mirin to taste.I gave a wider range for the water amount, to account for the tastes of people used to the strong concentrated flavor of store-bought mentsuyu concentrate. Recipe by *ai*

I eat udon with hot soup even in the summer to avoid lowering my body temperature. It's my favorite way.I recommend dried thin udon noodles. The key point is to wash and shock the noodles in cold water after boiling. The soup should be hot.You could add other vegetables such as shimeji mushrooms, and mitsuba. Serve with lots of toppings and wedges of lemon. Recipe by Wanko mama

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

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

My husband and I came up with this recipe on the weekend. You can make this with leftovers, so it's easy and quick to prepare!Cut the pork into small pieces, and cook well until browned.Use mentsuyu concentrate without diluting it as the water from the grated daikon will do so. Do not squeeze the water from the grated daikon. Top with a handful of chopped leeks. Recipe by ERIelley

For soba or somen noodles.I think I saw this in the newspaper or a magazine about 10 years ago.Or at least that's about how long ago I took down the recipe.For dipping sauce, use this recipe as is. If serving the noodles in the sauce, dilute with 4 times as much dashi stock. Recipe by Pangu-

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

I've been making this sauce since I was a child, since I was always assigned the task. It's that easy.When you add the water, you may want to put a little in first to dissolve the miso, then add the rest. For 1 serving. Recipe by zakkiiM

I still dream of the kamo-seiro soba noodles I had previously. I tried this easy recipe at home instead.Adjust the taste as soy sauce differs in saltiness by brand.When in season, serve with yuzu peel to enhance the aroma. Recipe by Koutarochan

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

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 tried out this new type of noodles the other day. They were so chewy and tasty! I was inspired to make tsukemen with them, hence this recipe.[Steps 1 to 2] The dipping sauce tastes better if it's flavored relatively strongly. Please taste and adjust the amount of soup to your liking.[Step 3] Take care not to overcook the noodles.[Others] You could also make the dipping sauce with the water used to cook the noodles, but the noodles will dry up if left out for too long. That's why I decided to make the dipping sauce first. For 1 serving. Recipe by Kagecchi