Japanese Tempura Sauce - Ten Tsuyu

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
YIELD: 1 3/4 c .
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup dashi (Cooking Stock)
  • 14
    cup mirin (Japanese Sweet Cooking Wine)
  • 18
    teaspoon salt
  • 14
    cup light soy sauce, Japanese Usukuchi, If unavailable, substitute 3 T. regular shoyu
  • 14
    cup dried fish flakes (Japanese Katsuobushi flakes)
  • 1
    tablespoon tangerine zest or 1 tablespoon orange zest, finely grated
Advertisement

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.
Advertisement