All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Tentsuyu / tempura dipping sauce

Mildly sweet dipping sauce for tempura. It is also used as a base for tendon rice topped with tempura.

62 calories (whole recipe); 1.8 g protein; 0.1 g fat; 10.2 g carbohydrate; 10.2 g net carbs; 473 mg sodium (with 50% reduced-sodium soy sauce; 929 mg with regular soy sauce); 0 mg cholesterol; 0 g fiber


(Enough for 2-4 servings)

4 tbsp katsuo-kobu dashi
1 tbsp mirin
1 tbsp soy sauce


In a small pot or heat-resistant container, put mirin, and bring to boil.

Add dashi and soy sauce, and bring to boil. It's done!
If using for tendon, boil down somewhat to desired strength.

  • The above proportions are rough figures. Many people add some sake (drier) or sugar (sweeter) to adjust the flavor.
  • Somewhat strong dashi works better. Katsuo dashi (based on bonito flakes only) makes the flavor too fishy for my taste. Katsuo-kobu dashi (based on bonito flakes and kombu kelp) gives a mild yet deep and aromatic result. Kobu dashi (based on kombu kelp) works fine, too.
  • When using tentsuyu for tendon, the flavor can be enhanced by simmering with prawn shells/heads or fish bones from the preparation of tempura. If you do use these ingredients, add them after tentsuyu boils, and simmer on medium to medium low heat. Strain before use.
  • Keeps in the fridge for several days.

(Last updated: January 24, 2014)

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