Tempura Dipping Sauce Recipes

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DIPPING SAUCE FOR TEMPURA VEGETABLES



Dipping Sauce for Tempura Vegetables image

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

1 one-ounce piece ginger root
2 tablespoons soy sauce
1 tablespoon Asian fish sauce
2 tablespoons mirin
1 tablespoon thinly sliced scallion
1 teaspoon freshly squeezed lemon juice
2 tablespoons rice-wine vinegar

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.

TEMPURA DIPPING SAUCE



Tempura Dipping Sauce image

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

1 cup water
1 tablespoon dashi granules
¼ cup mirin (Japanese sweet wine)
2 tablespoons soy sauce

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

TEMPURA



Tempura image

Provided by Tyler Florence

Categories     appetizer

Time 35m

Number Of Ingredients 21

1 egg yolk
1 cup ice water
1 cup rice flour
1/2 cup mirin or sake
1/2 cup Tamari soy sauce
1 teaspoon sugar
1/4 cup grated daikon radish
1 teaspoon ginger, grated
Vegetable oil, for frying
1 tablespoons sesame oil, for flavoring frying oil
1 cup flour, for dusting
1/2 pound large shrimp, cleaned, tails on
1/2 pound scallops
1 cup broccoli florets
1 sweet potato, peeled and sliced 1/4-inch thick
2 carrots, peeled and sliced diagonally in strips
4 ounces Chinese green beans, ends trimmed
4 ounces mushrooms
5 stalks asparagus, ends trimmed
1 red bell pepper, cut in strips
2 Japanese eggplants, halved and cut into 1/4-inch slices

Steps:

  • In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork just until ingredients are loosely combined. The batter should be somewhat lumpy.
  • 4 servings
  • In a small saucepan over low-medium heat, combine mirin, soy sauce and sugar. Cook for 3 to 5 minutes until sugar dissolves. Transfer to a bowl, add grated radish and ginger just before serving.
  • Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep-fryer. Flavor with sesame oil. Dry the vegetables well. Dust shrimp and vegetables in flour to soak up remaining moisture, shake off excess. Dip the shrimp and vegetables into the batter one by one. Drop 6 pieces at a time in hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean, skim the small bits of batter that float in the oil between batches. Remove the fried pieces from the oil and drain on a paper towel for a few seconds. Serve with dipping sauce.

SHRIMP TEMPURA WITH SOY SAKE DIPPING SAUCE



Shrimp Tempura with Soy Sake Dipping Sauce image

Provided by Tyler Florence

Categories     appetizer

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 12

1 cup soy sauce
1/4 cup sake
1 tablespoon hot chili sauce (recommended: Srirachi Hot Chili Sauce)
1 tablespoon chopped fresh ginger
2 tablespoons chopped fresh cilantro leaves
1 pound large shrimp, peeled and deveined
1 cup rice flour, plus 1 cup for dusting
1 cup cold seltzer water
1 egg yolk
1 tablespoon sesame oil, optional
Vegetable oil, for frying
Kosher salt

Steps:

  • Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
  • Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
  • Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The batter should be the consistency of heavy cream. Flavor with sesame oil, if using.
  • Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.

VEGETABLE TEMPURA WITH SOY & DIPPING SAUCE



Vegetable tempura with soy & dipping sauce image

These crisp Japanese-style treats are great for nibbles or a veggie main course.

Provided by Good Food team

Categories     Dinner, Snack, Starter, Vegetable

Time 25m

Number Of Ingredients 7

100g (approx) each of a mix of firm vegetables, cut into bite-size pieces, such as aubergine, broccoli, courgette, mushrooms, red pepper and sweet potatoes
tempura batter (see below)
groundnut or sunflower oil, for deep frying
3 tbsp soy sauce
3 tbsp dry sherry
1 tbsp sugar
1 lemon, zest only

Steps:

  • Heat oven to 150C/fan 130C/gas 2. Mix together the sauce ingredients in a small bowl. Make the batter (see right). Cover a baking tray with sheets of kitchen paper. Start to heat a deep-fat frying pan or large wok a third full of oil and have the frying basket, or slotted spoon to hand
  • When the oil reaches 190C dip some of the prepared veg briefly into the batter, shake off any excess, then lower straight into the hot oil. Don't crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on kitchen paper.
  • Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch. Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside for dipping.

Nutrition Facts : Calories 471 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 2.08 milligram of sodium

TEMPURA DIPPING SAUCE



Tempura Dipping Sauce image

Categories     Sauce

Yield Makes 2 2/3 cups

Number Of Ingredients 0

Steps:

  • Mix together 1 cup dashi (page 60), 3/4 cup soy sauce, 1/4 cup plus 2 teaspoons mirin (Japanese cooking wine), 4 1/2 tablespoons lemon juice, and 1 1/2 teaspoons grated peeled fresh ginger in a bowl to combine.

TASTY SHRIMP TEMPURA AND SAKE DIPPING SAUCE



Tasty Shrimp Tempura and Sake Dipping Sauce image

Delicious tempura shrimp made just like it is at our favorite restaurant. The dipping sauce is a wonderful complement to the mild taste of the shrimp.

Provided by Marcy McClure Mock

Categories     Appetizers and Snacks     Seafood     Shrimp

Yield 4

Number Of Ingredients 12

2 shallots, minced
1 cup soy sauce
¼ cup sake
1 tablespoon hot pepper sauce
1 tablespoon minced fresh cilantro
1 tablespoon diced ginger root
1 cup rice flour
1 cup cold seltzer water
1 egg yolk
1 pound large shrimp, peeled and deveined
½ cup rice flour
2 cups vegetable oil for frying

Steps:

  • Mix shallots, soy sauce, sake, hot pepper sauce, cilantro, and ginger together in a bowl; let sit, about 2 hours.
  • Mix 1 cup rice flour, seltzer water, and egg yolk together in a bowl.
  • Split shrimp down the center, cutting almost but not completely through, and open flat. Pat with paper towel to dry; dust with 1/2 cup rice flour. Dip shrimp in batter until thoroughly covered.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook shrimp in small batches in oil until golden brown, about 7 minutes. Remove shrimp from oil and place on paper towel to absorb excess oil. Serves dipping sauce alongside the shrimp.

Nutrition Facts : Calories 488.8 calories, Carbohydrate 57.8 g, Cholesterol 223.8 mg, Fat 14 g, Fiber 2.2 g, Protein 27.5 g, SaturatedFat 2.3 g, Sodium 3814 mg, Sugar 2.8 g

TEMPURA DIPPING SAUCE



Tempura Dipping Sauce image

Has a milder flavor, not too sweet or too much soy. Serve with tempura shrimp or vegetables or vegetable pancakes as a dipping sauce.

Provided by PalatablePastime

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 3

1 cup dashi or 1 teaspoon instant dashi stock (plus 1 cup water plus)
1 1/4 teaspoons mirin
1 1/4 teaspoons light soy sauce

Steps:

  • Mix (make sure instant dashi is thoroughly dissolved if using).
  • Serve with food; store unused sauce in refrigerator.

TEMPURA DIPPING SAUCE



Tempura Dipping Sauce image

This tempura dipping sauce elevates your classic, crispy tempura recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 2 1/4 cups

Number Of Ingredients 8

3 strips (about 6 inches each) kombu, wiped with a dry cloth
2 cups bonito flakes
1 cup dashi
3/4 cup soy sauce
1/4 cup plus 2 teaspoons mirin
4 1/2 tablespoons lemon juice
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons grated daikon

Steps:

  • Make dashi: Combine kombu and 6 cups cold water in a medium saucepan and bring to just under a boil; remove from heat. Using tongs, remove kombu; discard. Sprinkle bonito flakes into the pan and let steep until they sink to the bottom, about 3 minutes. Strain liquid through a fine sieve. Dashi can be kept in an airtight container in the refrigerator up to 4 days.
  • Make dipping sauce: mix together dashi, soy sauce, mirin, lemon juice, ginger, and daikon in a bowl to combine.

SHRIMP TEMPURA WITH DIPPING SAUCE



Shrimp Tempura With Dipping Sauce image

Cooks Illustrated May 2009. I'm including all three types of dipping sauce that were presented as options in the magazine.

Provided by LaJuneBug

Categories     Japanese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 26

3 quarts vegetable oil
1 1/2 lbs jumbo shrimp, peeled and deveined (8 to 12 per pound)
1 1/2 cups unbleached all-purpose flour
1/2 cup cornstarch
1 large egg
1 cup vodka (see note)
1 cup seltzer water
kosher salt
1/4 cup soy sauce
3 tablespoons mirin
1 teaspoon sugar
1 teaspoon toasted sesame oil
1 garlic cloves, minced (about 1 teaspoon) or 1 garlic clove, pressed through garlic press (about 1 teaspoon)
2 teaspoons grated fresh ginger
1 scallion, finely chopped
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon lime, juice of
2 teaspoons soy sauce
1 teaspoon grated fresh ginger
2 teaspoons prepared horseradish
1/2 cup mayonnaise
2 tablespoons chili sauce (Thai-style chili sauce, like sriracha)
1 tablespoon lime, juice of
1/4 teaspoon soy sauce
1 tablespoon grated fresh ginger

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 200 degrees. In large, heavy Dutch oven fitted with clip-on candy thermometer, heat oil over high heat to 385 degrees, 18 to 22 minutes.
  • While oil heats, make 2 shallow cuts about ¼ inch deep and 1 inch apart on underside of each shrimp. Whisk flour and cornstarch together in large bowl. Whisk egg and vodka together in second large bowl. Whisk seltzer water into egg mixture.
  • When oil reaches 385 degrees, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is OK if small lumps remain). Submerge half of shrimp in batter. Using tongs, remove shrimp from batter 1 at a time, allowing excess batter to drip off, and carefully place in oil (temperature should now be at 400 degrees). Fry, stirring with chopstick or wooden skewer to prevent sticking, until light brown, 2 to 3 minutes. Using slotted spoon, transfer shrimp to paper towel-lined plate and sprinkle with salt. Once paper towels absorb excess oil, place shrimp on wire rack set in rimmed baking sheet and place in oven.
  • Return oil to 400 degrees, about 4 minutes, and repeat with remaining shrimp. Serve immediately with Dipping Sauce.
  • NOTE: Do not omit the vodka; it is critical for a crisp coating. For safety, use a Dutch oven with a capacity of at least 7 quarts. Be sure to begin mixing the batter when the oil reaches 385 degrees (the final temperature should reach 400 degrees). It is important to maintain a high oil temperature throughout cooking. If you are unable to find colossal shrimp (8-12 per pound), jumbo (16-20) or extra-large (21-25) may be substituted. Fry smaller shrimp in three batches, reducing the cooking time to 1½ to 2 minutes per batch. See Straighten Out Your Shrimp below for tips on preventing the shrimp from curling.
  • DIPPING SAUCE: Mix all ingredients in a medium bowl.

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Top Asked Questions

What is the best dipping sauce for tempura?
Made with dashi, soy sauce, mirin, and sugar, Tentsuyu is the traditional Japanese dipping sauce for all kinds of tempura. This homemade recipe is a must to elevate your favorite shrimp tempura or vegetable tempura. Ready in 5 minutes! When you order Tempura at a restaurant, you’d be given a small dish of dipping sauce on the side to enjoy with.
How do you make tempura sauce for shrimp tempura?
You can find their products near you using this store locator. Seltzer water helps create the lightest tempura batter for shrimp as well as vegetables. To make the dipping sauce, whisk together soy sauce, vinegar, water, sesame oil, sugar, and red pepper flakes in a bowl.
What is tempura and how is it made?
Tempura is actually deep-fried food coated in a light batter. Seafood and root vegetables are generally used for making these dishes. Any tempura dish is incomplete, unless it is paired with a dipping sauce. The taste of the sauce differs on the basis of the seasoning used.
What is the best way to cook tempura?
Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside for dipping. Mix this just as you are about to cook.

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