Tentsuyu, Tempura Dipping Sauce

Tempura Dipping Sauce

2 2/3 cups sauce

page 67
3 Tablespoons mirin
2 cups dashi
5 Tablespoons usukuchi shoyu (light-colored soy sauce, not low salt)
1 1/2 Tablespoons shoyu (regular soy sauce)
1 1/2 Tablespoons sugar
In a small pot, bring the combined ingredients to a boil. Remove pot from heat and let it cool to room temperature. Will keep in the fridge for 3 days, covered. Heat through and cool to room temp to use.


One thought on “Tentsuyu, Tempura Dipping Sauce

  1. Pingback: Shinjo: Shrimp Dumplings « Tess’s Japanese Kitchen

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