Japanese Basic Tempura Sauce Food

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

Ingredients

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

JAPANESE TEMPURA

Japanese Tempura image

This recipe was given to me in Japan to go along with the tempura sauce recipe #163426. The Japanese word for breading the tempura is "kolomo" which is an old word that means to dress/wear, so these veggies get to be dressed before they are fried :-) I just guessed how much vegetables can be covered with this recipe- we fried about as much as would fit into a gallon sized ice cream bucket, including the fish. The vegetables we used were: potatoes, carrots, onions, mushrooms, zucchini, pumpkin, asparagus, and eggplant, but you can use virtually anything.

Provided by Random Rachel

Categories Asian

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 cups flour
2 -2 1/2 cups water
1 teaspoon salt
1 gallon assorted fresh vegetable
1 pint fresh fish
oil (for frying)

Steps:

Wash and chop your fresh vegetables into 1/4 inch thick slices (they look prettier if you cut them at an angle.) Potatoes, cabbage, onions and carrots should be shredded, not sliced. Set aside.
Slice the fish into pieces about 1/4" x 1" x 2", set aside.
Pour about 1 1/2 to 2 inches of oil into a wide pot or frying pan, heat on medium.
Meanwhile, mix flour, salt and enough water to form a thin batter. (The consistency should be between that of pancakes and crepes.).
Once the oil is warm enough, toss a handful of veggies into the batter. Fish out individual pieces (unless it's shredded, then pull out palm sized clumps) with chopsticks (or tongs) making sure they are thoroughly coated. Carefully drop into the oil. Turn after a minute or two, depending on what you are cooking, to brown both sides. They are done when a chopstick can easily pierce through to the other side.
Set aside onto a serving plate; continue to coat and fry the remaining veggies and then the fish. Serve hot with tempura sauce.

Nutrition Facts : Calories 142.2, Fat 0.4, SaturatedFat 0.1, Sodium 292.6, Carbohydrate 29.8, Fiber 1.1, Sugar 0.1, Protein 4

JAPANESE TEMPURA SAUCE - TEN TSUYU

Japanese Tempura Sauce - Ten Tsuyu image

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

Ingredients

1 cup dashi (Cooking Stock)
1/4 cup mirin (Japanese Sweet Cooking Wine)
1/8 teaspoon salt
1/4 cup light soy sauce, Japanese Usukuchi, If unavailable, substitute 3 T. regular shoyu
1/4 cup dried fish flakes (Japanese Katsuobushi flakes)
1 tablespoon tangerine zest or 1 tablespoon orange zest, finely grated

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.

JAPANESE TEMPURA SAUCE

Japanese Tempura Sauce image

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

Ingredients

3 1/2 cups water
1/4-1/2 cup soy sauce
2 teaspoons sake
2 teaspoons mirin
1 fish bouillon cube

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