No plate of crispy, golden vegetarian tempura is complete without the perfect dipping sauce! Forget the store-bought stuff; this homemade Tentsuyu is incredibly simple and brings an authentic, savory-sweet depth of flavor that will elevate your meal. With just three essential ingredients, you can create a classic Japanese sauce that’s light, aromatic, and utterly delicious.
Ingredients
• 1/2 cup / 125 ml Vegetarian Dashi
• 2 tablespoons mirin
• 2 tablespoons soy sauce
Instructions
1. In a small saucepan, combine the vegetarian dashi, mirin, and soy sauce.
2. Stir the together until they are well combined.
3. If making ahead, transfer the sauce to an airtight container and refrigerate for up to 5 days.
4. Just before serving your tempura, gently reheat the sauce on the stovetop over low heat until warm. Do not boil.
Nutritional Information
• Serving Size: 2 tablespoons. Calories: 15. Sodium: 350mg. Carbohydrates: 2g. Sugar: 2g. (Note: This is an estimate and can vary based on the specific brands of used.)
Pro Tips
• for Perfect Tentsuyu
• Serve traditionally with small, separate mounds of freshly grated daikon radish and ginger for guests to stir into their individual sauce bowls.
• For a gluten-free version, simply substitute the soy sauce with an equal amount of tamari.
• The sauce is best served warm, not hot. A gentle reheating on the stove is all it needs to bring out its delicate flavors.
• Make a larger batch and store it in an airtight container in the refrigerator for up to a week for quick and easy access.
FAQ
Q: What makes this tentsuyu recipe vegetarian
A: This tentsuyu recipe is vegetarian because it uses vegetarian dashi, which is a Japanese soup stock made from plant-based ingredients like kombu (dried kelp) and dried shiitake mushrooms, instead of the traditional bonito flakes (fish).
Q: How can I make this tempura sauce gluten-free
A: To make a gluten-free version of this dipping sauce, simply replace the regular soy sauce with an equal amount of tamari. Tamari is a Japanese sauce made from fermented soybeans that is typically brewed without wheat, making it an excellent gluten-free alternative.
Q: Is there a good substitute for mirin
A: Yes, if you don’t have mirin, you can create a substitute. For a non-alcoholic option, mix 2 tablespoons of water with 1 teaspoon of sugar until dissolved. While it won’t be an exact match, this will replicate the sweetness that mirin adds to the sauce.
Q: How long can I store this homemade tentsuyu
A: You can make this sauce ahead of time. Store it in an airtight container in the refrigerator, and it will stay fresh for up to one week. Gently reheat it on the stovetop over low heat before serving.
