Tentsuyu (てんつゆ/天汁) is Japanese tempura dip.
The recipe for tentsuyu depends on the seasons and on the ingredients for which tentsuyu is being prepared. A general, all-purpose, tentsuyu might consist of three parts dashi, one part mirin, and one part soy sauce. For ingredients with strong odours or flavours, however, sake and sugar might be used instead of mirin, or more or less shoyu might be used.
Similar ingredients make up the simmering sauce for Donburi and the broth for dishes like agedashi tofu (deep-fried tofu in broth) and soba (buckwheat noodles).
Tentsuyu in concentrated form is commonly sold in a small bottles in supermarkets and grocery stores throughout Japan — It can be found in Asian grocery stores in Australia.
When used for tempura, tentsuyu is commonly served with grated daikon white radish.
- 1 cup dashi
- ¼ cup soy sauce
- ¼ cup mirin
- 225 g daikon, peeled thickly (So you can see the radish's translucent flesh)
- 1 cm piece ginger, peeled (about 30 g)
- Combine the dashi, soy sauce, and mirin in a small saucepan. Place over medium heat. As soon as the dipping sauce comes to a boil, turn off the heat. When you're ready to serve, reheat over low heat.
- Grate the daikon on the coarsest side of a box grater. Squeeze out excess liquid and set aside. Grate the ginger finely. Serve the grated daikon and ginger on the side of the dipping sauce.
- When you're ready to eat, add the daikon and ginger to the dipping sauce and dip the tempura into it.