Japanese Tempura Sauce Ten Tsuyu Recipe

Name: Japanese Tempura Sauce Ten Tsuyu
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 1 or more
Ingredients: 2 cups dashi (fish stock – readily available in Asian markets or online); 1/4 cup mirin (sweet rice wine); 1 teaspoon salt; Light Soy Sauce; Dried Fish Flakes; Tangerine Zest

Elevate your tempura game with this authentic Japanese Ten Tsuyu recipe! A delightful variation on traditional soba tsuyu, this light and flavorful dipping sauce is incredibly easy to make. Using dashi (a fundamental Japanese cooking stock – easily found in Asian markets or even many grocery stores), mirin, and usukuchi soy sauce (for a lighter color and taste), this recipe creates a sophisticated sauce in just 15 minutes. Serve it alongside your favorite tempura with optional garnishes like grated daikon radish, spicy momiji oroshi, or fresh ginger for a customizable culinary experience. Discover the umami depth of authentic Japanese cuisine!

Prep Time 5 mins

Cook Time 15 mins

Calories 41.8 kcal

Protein 9g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Japanese Tempura Sauce Ten Tsuyu

2 cups dashi (fish stock – readily available in Asian markets or online)
1/4 cup mirin (sweet rice wine)
1 teaspoon salt
Light Soy Sauce
Dried Fish Flakes
Tangerine Zest

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How to Make Japanese Tempura Sauce Ten Tsuyu

In a small saucepan, combine 2 cups dashi, 1/4 cup mirin, 1 teaspoon salt, and 2 tablespoons usukuchi soy sauce (or regular shoyu for a bolder flavor).
Bring the mixture to a boil over medium heat.
Add 1 tablespoon of katsuobushi (bonito flakes) and continue to boil for 1 minute.
Remove from heat and carefully strain the mixture through a fine-mesh sieve or cheesecloth-lined strainer into a bowl. Discard the solids.
Stir in 1 teaspoon finely grated tangerine or orange zest.
Allow the sauce to cool completely before serving. Garnish with your choice of grated daikon radish, momiji oroshi (spicy grated daikon), or fresh grated ginger (myoga) for an extra layer of flavor and texture.