Tempura Dipping Sauce (Ten Tsuyu) From 'Japanese Soul Cooking'

By
Kate Williams
凯特Itrich-Williams is a contributing writer at Serious Eats.
Kate Williams
凯特Itrich-Williams is a food writer, editor, and recipe developer who wrote the "Cook the Book" column for Serious Eats.
Learn about Serious Eats' Editorial Process
Updated Mar. 26, 2019
Japanese Soul Cooking cover

Use this dipping sauce forTadashi Onoand哈里斯礼拜的vegetable tempurain their new cookbook,Japanese Soul Cooking.

Reprinted with permission fromJapanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets of Tokyo and Beyondby Tadashi Ono and Harris Salat. Copyright 2013. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

Recipe Facts

Active:10 mins
Total:10 mins
Serves:4 servings

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  • 1cupdashi

  • 1/4cupsoy sauce

  • 1/4cupmirin

  • 8盎司daikon, peeled thickly, so you can see the radish's translucent flesh

  • 1/2-inch pieceginger(about1ounce), peeled

Directions

  1. 把鱼汤,酱油,和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.

  2. 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.

Nutrition Facts(per serving)
68 Calories
1g Fat
11g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 68
% Daily Value*
Total Fat1g 1%
Saturated Fat 0g 1%
Cholesterol1mg 0%
Sodium974mg 42%
Total Carbohydrate11g 4%
Dietary Fiber 1g 4%
Total Sugars 8g
Protein3g
Vitamin C 8mg 40%
Calcium 17mg 1%
Iron 0mg 2%
Potassium 326mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)