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    You are in: Home / Recipes / Japanese Tempura Sauce Recipe
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    Japanese Tempura Sauce

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on May 30, 2008

      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.

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    • on December 27, 2006

      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!

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    • on August 22, 2006

      Mirin and saki are both rice wines. They are ususally found in the liquor store. Hope this clears up any confusion.

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    • on August 09, 2006

      have no idea what mirin or sake is & where i would find it in the little town i live but used maple syrup instead (sugar?). the result was a great tasting dipping sauce although a bit watery - not sure if it was meant to be a bit thicker.

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    Nutritional Facts for Japanese Tempura Sauce

    Serving Size: 1 (91 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 4.9
     
    Calories from Fat 0
    81%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 409.9 mg
    17%
    Total Carbohydrate 0.4 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.1 g
    0%
    Protein 0.7 g
    1%

    The following items or measurements are not included:

    fish bouillon cubes

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