Best 3 Japanese Tempura Sauce Ten Tsuyu Recipes

**Japanese Tempura Sauce (Ten-Tsuyu): A Culinary Symphony of Umami and Sweetness**

In the culinary tapestry of Japanese cuisine, tempura stands as a delectable symphony of crispy-fried goodness, where morsels of seafood, vegetables, and other ingredients are enveloped in a light and airy batter before being plunged into hot oil, resulting in a golden-brown masterpiece. While the tempura itself takes center stage, it is the accompanying dipping sauce, known as ten-tsuyu, that elevates the dish to an orchestra of flavors. This savory sauce, with its harmonious blend of umami and sweetness, acts as a conductor, drawing together the crispy texture of the tempura and the delicate flavors of the ingredients within.

This article presents a collection of three distinct ten-tsuyu recipes, each offering a unique interpretation of this essential condiment. The first recipe, Classic Ten-Tsuyu, serves as a foundation, capturing the essence of traditional tempura sauce with its balance of dashi, mirin, and soy sauce. The second recipe, Spicy Ten-Tsuyu, adds a touch of heat with the addition of grated ginger and red chili pepper, creating a vibrant and flavorful sauce that complements tempura with a kick. Finally, the third recipe, Sweet and Tangy Ten-Tsuyu, introduces a delightful contrast with its blend of rice vinegar and sugar, resulting in a sauce that pairs wonderfully with tempura vegetables and seafood.

With detailed instructions and a comprehensive ingredient list for each recipe, this article ensures that home cooks can recreate these delectable ten-tsuyu sauces with ease. Whether you prefer the classic, spicy, or sweet and tangy variation, these recipes provide the perfect accompaniment to your tempura creations, transforming them into a symphony of flavors that will tantalize your taste buds.

Here are our top 3 tried and tested recipes!

JAPANESE TEMPURA SAUCE

Japanese Tempura Sauce image

This recipe was given to me in Japan by Okumurasan. I don't know where to find sake or mirin here (maybe an asian market?) Okumurasan told me to just use 4 tsp sugar instead, however it won't taste quite the same. Sake and Mirin are both Japanese wines, and they add a distinct, sweet taste to the sauce.

Provided by Random Rachel

Categories Sauces

Time 7m

Yield 3 1/2 cups, 10 serving(s)

Number Of Ingredients 5

Ingredients

3 1/2 cups water
1/4-1/2 cup soy sauce
2 teaspoons sake
2 teaspoons mirin
1 fish bouillon cube

Steps:

In a saucepan, mix all ingredients and bring to a rapid boil.
Remove from heat and cool before serving in individual dishes alongside a platter of tempura.

Nutrition Facts : Calories 5, Sodium 410, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.8

JAPANESE TEMPURA SAUCE - TEN TSUYU

Japanese Tempura Sauce - Ten Tsuyu image

This recipe is a variation to Soba Tsuyu. Dashi is a soup and cooking stock considered fundamental to Japanese cooking. Dashi forms the base for MIso Soup, clear broth soups, Japanese noodle broths, and many Japanese simmering liquids. Most people use granulated or liquid instant substitutes found in Asian Markets or in most grocery stores (Asian food section) or in health stores. Usukuchi means thin flavor, not low sodium. Please do not confuse these two sauces, because their flavor is entirely different. Usukuchi is much lighter in color. All these items are available in Asian Markets. Serve sauces with grated daikon, momiji oroshi (red pepper spiced grated daikon), or grated fresh ginger root (né shoga) to be mixed at the table in each diner's kozara (saucer).

Provided by Lindas Busy Kitchen

Categories Sauces

Time 15m

Yield 1 3/4 c .

Number Of Ingredients 6

Ingredients

1 cup dashi (Cooking Stock)
1/4 cup mirin (Japanese Sweet Cooking Wine)
1/8 teaspoon salt
1/4 cup light soy sauce, Japanese Usukuchi, If unavailable, substitute 3 T. regular shoyu
1/4 cup dried fish flakes (Japanese Katsuobushi flakes)
1 tablespoon tangerine zest or 1 tablespoon orange zest, finely grated

Steps:

Mix the dashi, Mirin, salt, and Usukuchi or shoyu in a saucepan, and heat to boiling.
Add the katsuobushi flakes, and continue boiling for 1 minute
Strain the mixture through a cheese cloth or a coffee filter.
Add finely grated tangerine skin or orange skin, and mix well.
Allow to cool.

JAPANESE TAKE-OUT TEMPURA WITH DIPPING SAUCE

Japanese Take-Out Tempura With Dipping Sauce image

Tempura, the classic Japanese dish of lightly battered and fried vegetables and seafood, reflects all the essential qualities of Japanese cooking using the freshest ingredients and paying close attention to the details and techniques employed. The best tempura is light, crispy, and not greasy. Making it is really not that complicated and is best done as a group activity, so rally the troops. Round up a few hands to cut vegetables while you dip and fry. You'll be an expert at making tempura in no time. From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories Vegetable

Time 2h

Yield 70 appetizer pieces, 6 serving(s)

Number Of Ingredients 20

Ingredients

1 tablespoon ichiban dashi (see Japanese Take-Out Miso Soup recipe)
2 tablespoons mirin or 1 tablespoon sugar
3 tablespoons sake or 3 tablespoons dry white wine
1/4 cup soy sauce
1 (1 inch) knob fresh ginger, peeled and grated (1 teaspoon)
1 large egg
1/2 teaspoon salt, plus more as needed
1 cup club soda, chilled
3/4 cup unbleached all-purpose flour
1/4 cup cornstarch
1 zucchini, cut on the diagonal into 12 slices, no more that 1/4-inch thick
1 yellow squash, cut on the diagonal into 12 slices, no more than 1/4-inch thick
1 sweet potato, peeled and cut on the diagonal into 12 slices, no more than 1/4-inch thick
1 head broccoli, separated into medium-sized (two-bite)
1/2 small red onion, peeled, cut in half, then sliced into 1/4-inch slices
12 small mushrooms, wiped clean with a damp cloth and cut in half if large
12 medium shrimp, shelled, deveined, and butterflied
6 scallops, cut in half horizonally
lemon wedge, for serving
grated daikon radish, for serving

Steps:

To make the dipping sauce: Bring 1 cup of water to a boil and add the dashi. Boil for 3 minutes. Remove from the heat and add the remaining ingredients. Let cool and serve at room temperature.
In a 2-3 quart pot set over medium-high heat, heat 2 inches of oil to 360º.
To make the batter: Combine the egg and salt in a medium bowl and beat with a fork until mixed. Add the club soda and stir gently to mix. Sift the flour and cornstarch into the egg mixture and, using chopsticks or the handle of a wooden spoon, stir briefly to mix. Do not overmix. There will be lumps. It should be the consistency of heavy cream.
To fry the tempura: Working with one type of food at a time, dip the vegetables, shrimp, or scallops in the batter one at a time, letting the excess batter fall back into the bowl. Carefully slide them into the hot oil. Work fast and fry no more than 6 or 7 pieces at a time to prevent the oil from plunging in temperature.
Turn the pieces when they are slightly golden on the bottom, about 1 minute. Fry on the second side for about 30 seconds to 1 minute and carefully remove with a spider (an Asian-style slotted spoon) or slotted spoon and drain on paper towels.
Here are some approximate frying times:.
Zucchini = 1 1/2 minutes.
Yellow squash = 1 1/2 minutes.
Sweet potato = 2 minutes.
Broccoli florets = 1 1/2 minutes.
Small red onion = 1 1/2 minutes.
Small mushrooms = 1 1/2 minutes.
Shrimp = 1 1/2 to 2 minutes.
Scallops = 1 1/2 to 2 minutes.
Return the oil to 360º and carefully add another 6 or 7 pieces of tempura.
Fry the remaining ingredients in the same manner.
Serve the tempura hot with the dipping sauce, or with salt and freshly squeezed lemon. Grated daikon should be served alongside the fried vegetables. It can be added to the dipping sauce or on top of the vegetables.
Variation: Other vegetables to try are carrots, asparagus, and green beans. Cook them first in boiling water for about 1 minute, then put them in an ice bath to stop the cooking. Line up 4 or 5 carrots, asparagus, or green beans, side by side, and run a wooden skewer through them to connect. Dip them in the batter and fry them, then remove the skewer after frying. Other seafood possibilities include cod, crab and squid.
Make ahead: The dipping sauce can be kept for up to 1 week in the refrigerator.

Nutrition Facts : Calories 201.2, Fat 1.8, SaturatedFat 0.4, Cholesterol 57.4, Sodium 1012.6, Carbohydrate 33.1, Fiber 4.8, Sugar 4.7, Protein 13

Tips: Achieving the Perfect Japanese Tempura Sauce

Choose high-quality ingredients: Opt for authentic Japanese ingredients, including dashi stock, mirin, sake, and soy sauce. These ingredients contribute unique flavors to the sauce.
Control the sweetness: Adjust the amount of sugar or mirin to achieve your desired sweetness level. For a less sweet sauce, use less sugar or substitute it with honey or maple syrup.
Balance the flavors: Ensure the sauce is well-balanced by adjusting the proportions of soy sauce, dashi, and mirin. The flavors should complement each other harmoniously.
Grate the ginger and daikon: Freshly grated ginger and daikon add a subtle sharpness and depth of flavor to the sauce. Use a fine grater to achieve a smooth consistency.

Conclusion: Elevate Your Tempura Experience with Ten-Tsuyu

Japanese tempura sauce, known as ten-tsuyu, is an essential condiment that enhances the flavors and textures of tempura dishes. Its versatility allows it to be used as a dipping sauce, marinade, or glaze, adding a symphony of flavors and textures to a wide variety of dishes. Whether you're a seasoned chef or a home cook, mastering the art of making ten-tsuyu will elevate your tempura experience to new heights. By following the tips and techniques provided in this article, you can create an authentic and delicious tempura sauce that will tantalize your taste buds and make your tempura dishes truly shine.