is Japanese
tempura
is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ...
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
is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour b ...
, one part
mirin
is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation pro ...
, and one part
soy sauce. For ingredients with strong odors or flavors, however,
sake
Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...
and sugar might be used instead of mirin, or more or less shōyu 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—and also in Asian grocery stores in the US.
When used for tempura, tentsuyu is commonly served with grated
daikon white radish.
See also
*
List of dips
*
References
*
*
* {{cite book, last=Ruhlman, first=Michael, title=Egg: A Culinary Exploration of the World's Most Versatile Ingredient, url=https://books.google.com/books?id=N4ezCwAAQBAJ&pg=PT285, accessdate=15 November 2017, year=2014, publisher=Little, Brown, isbn=978-0-316-25407-6, page=285
Japanese cuisine