Japanese Tempura Sauce - Ten Tsuyu
- Reviews 2
Ready In: 15 mins
Yields: 1 3/4 c .
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
Directions
- 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.
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