Japanese Tempura Sauce Recipes
JAPANESE TEMPURA SAUCE
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
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
TEMPURA DIPPING SAUCE
The traditional Japanese dipping sauce for shrimp or vegetable tempura. This is the full-flavored version - unlike the thinner, watery, less robust sauce being served in some restaurants. Serve in small bowls at each setting. Optionally, provide grated fresh ginger and grated daikon to mix into sauce.
Provided by CRIMSON667
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 5.3 g, Fiber 0.1 g, Protein 0.6 g, Sodium 452.8 mg, Sugar 4.8 g
DIPPING SAUCE FOR TEMPURA VEGETABLES
This dipping sauce hits so many flavor notes-salty, sweet, sour, umami. It's the perfect accompaniment to termpura vegetables.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- Using a ginger grater or the fine side of a box grater, grate ginger root. Fold a 12-inch square of cheesecloth into quarters. Place the grated ginger in corner of cheesecloth. Working over a medium bowl, tightly wring the ginger in order to extract the juice. Discard the cheesecloth and the remaining root.
- Add the soy sauce, fish sauce, 3 tablespoons water, mirin, scallion, lemon juice, and vinegar to the ginger juice. Whisk to combine. Dipping sauce can be refrigerated in an airtight container up to 1 week.
VEGETABLE TEMPURA
Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.
Provided by ChefJackie
Categories Appetizers and Snacks Beans and Peas
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
- Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
- Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
- Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g
JAPANESE TEMPURA SAUCE - TEN TSUYU
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
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.
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