Tentsuyu (Tempura Dipping Sauce)

If you are looking for an authentic Tentsuyu (tempura dipping sauce) recipe like the ones served at Japanese tempura restaurants, I highly recommend giving mine a try! It strikes a delicate balance of sweet and savory flavors that complement the tempura without overwhelming the natural taste of the ingredients.

Tentsuyu is a dipping sauce for tempura, made by simmering dashi stock with soy sauce and mirin. "Ten" is short for "tempura," and "tsuyu" refers to a seasoned sauce typically made with dashi and soy sauce. It has a subtly sweet and savory flavor, and when you dip tempura into it, you can enjoy the dish with a traditional Japanese taste.

If you have the ingredients on hand, it is incredibly easy to make—all it takes is a brief simmer in a pot. Tentsuyu, when properly made with the right ingredients, complements the flavor of tempura without overwhelming its delicate taste. Prepare your best tempura dipping sauce and make the most of your tempura experience!

Tentsuyu is at its best when you pay attention to the following two factors:

1. Aim for a mild taste.
2. Serve it at the appropriate temperature.

Here is why these factors matter:

Tempura is a dish meant to highlight the natural flavors of the ingredients. Therefore, the coating is typically unseasoned. Tentsuyu should also complement the flavor of the tempura with a subtle seasoning. Its flavor should not be so strong that it overwhelms the delicate taste of the tempura.

A combination of dashi stock, soy sauce, and mirin is used to achieve this balanced flavor. Dashi provides umami, while soy sauce and mirin contribute a mild saltiness and sweetness that are subtler than those of salt and sugar.

You might come across tentsuyu recipes that include salt or sugar, but these are personal variations of the traditional recipe. In Japan, especially at traditional tempura restaurants, these ingredients are rarely used. As a general rule, it is best to avoid adding these ingredients.

The temperature at which tentsuyu is served matters greatly for enjoying tempura.

If it is too hot, the sauce quickly soaks into the crispy coating, making the tempura soggy. On the other hand, if it is too cold, the flavors of the sauce won’t come through, and it could also cool down the tempura itself.

To strike the right balance, serve the tentsuyu warm—just warm enough for a bit of steam to rise (roughly 105-140°F / 40-60°C). Freshly made tentsuyu is usually a little too hot, so it is best to let it cool slightly before serving.

The prepared tentsuyu can be used as is, but it is also common to add grated daikon radish or ginger for extra flavor. To allow people to adjust the flavor to their liking, these ingredients are served on the side rather than mixed into the sauce beforehand.

Both additions offer a refreshing taste that helps balance the richness of tempura. Feel free to add them to suit your taste.

Ingredients

Instructions

Step 1
In a small pot, combine all the ingredients (dashi stock, mirin, and soy sauce) and heat over medium heat. Once it reaches a simmer, reduce the heat to low and let it cook for about 30 seconds.

Step 2
Let the seasoning liquid cool to around 105-140°F (40-60°C), then pour it into serving bowls. Optionally, serve it with grated daikon or ginger on the side.

To store

You can store it in the refrigerator for up to 3 days.

In Japan, it is common to enjoy tempura not only with tentsuyu or plain salt but also with matcha salt. The matcha in the salt adds a refined flavor to the dish and helps balance its greasiness. It is incredibly easy to make, so be sure to give it a try using the recipe on the linked page.