Prep 2 mins
Cook 5 mins
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.
- 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.
Made the tempura sauce along with the Japanese Tempura that accompanies this. Outstanding even though I used a vegetable bouillion cube rather than a fish one.
To clear up anymore confusion -- tempura sauce should be a very liquidy consistancy (like water). In Japan you cook tempura at the table and serve it on a deep plate covered in the sauce, so your tempura batter gets saturated with it. Happy cooking!
Mirin and saki are both rice wines. They are ususally found in the liquor store. Hope this clears up any confusion.