Japanese Tempura Sauce Recipes

JAPANESE TEMPURA SAUCE

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

Japanese Tempura Sauce image

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

Ingredients

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

TEMPURA DIPPING SAUCE

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

Tempura Dipping Sauce image

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

Ingredients

1 cup water
1 tablespoon dashi granules
¼ cup mirin (Japanese sweet wine)
2 tablespoons soy sauce

JAPANESE TEMPURA

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

Japanese Tempura image

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

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)

JAPANESE BASIC TEMPURA SAUCE

I got this recipe from http://http://japanesefood.about.com and it's the best that I've tried so far. *Daikon gives it the taste that I was looking for. I suggest that you don't leave it out.

Provided by monmamoni

Categories Japanese

Time 5m

Yield 1 1/2 cups, 5 serving(s)

Number Of Ingredients 5

Japanese Basic Tempura Sauce image

Steps:

Put dashi, mirin, soy sauce, and sugar in a sauce pan and mix well.
Bring to a boil on medium heat.
Stop the heat and let it cool.
Serve into individual small bowls.
Add grated daikon.

Nutrition Facts : Calories 19.3, Sodium 877, Carbohydrate 2.8, Fiber 0.1, Sugar 1.7, Protein 1.6

Ingredients

1 cup dashi stock
1/4 cup mirin
1/4 cup soy sauce
1/2 tablespoon sugar
1/4 cup grated daikon radish (optional)

VEGETABLE TEMPURA

Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.

Provided by ChefJackie

Categories Appetizers and Snacks Beans and Peas

Time 40m

Yield 6

Number Of Ingredients 12

Vegetable Tempura image

Steps:

Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g

Ingredients

2 tablespoons light soy sauce
2 tablespoons mirin
⅛ teaspoon dashi granules
1 ¾ cups chilled water
2 egg yolks
1 ½ cups all-purpose flour
1 quart vegetable oil for deep frying
1 sweet potato, peeled and sliced into 1/4-inch slices
1 onion, sliced into half-rings
1 bell pepper, sliced
1 cup fresh green beans, trimmed
¾ cup shiitake mushrooms

JAPANESE TEMPURA SAUCE - TEN TSUYU

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

Japanese Tempura Sauce - Ten Tsuyu image

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.

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

DIPPING SAUCE FOR TEMPURA VEGETABLES

This dipping sauce hits so many flavor notes-salty, sweet, sour, umami. It's the perfect accompaniment to termpura vegetables.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 1/2 cup

Number Of Ingredients 7

Dipping Sauce for Tempura Vegetables image

Steps:

Using a ginger grater or the fine side of a box grater, grate ginger root. Fold a 12-inch square of cheesecloth into quarters. Place the grated ginger in corner of cheesecloth. Working over a medium bowl, tightly wring the ginger in order to extract the juice. Discard the cheesecloth and the remaining root.
Add the soy sauce, fish sauce, 3 tablespoons water, mirin, scallion, lemon juice, and vinegar to the ginger juice. Whisk to combine. Dipping sauce can be refrigerated in an airtight container up to 1 week.

Ingredients

1 one-ounce piece ginger root
2 tablespoons soy sauce
1 tablespoon Asian fish sauce
2 tablespoons mirin
1 tablespoon thinly sliced scallion
1 teaspoon freshly squeezed lemon juice
2 tablespoons rice-wine vinegar

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Bring it to a simmer and let the sugar dissolved completely. Turn off the heat and let cool before pouring into a mason jar.
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Japanese Tempura Sauce Recipes

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JAPANESE BASIC TEMPURA SAUCE

I got this recipe from http://http://japanesefood.about.com and it's the best that I've tried so far. *Daikon gives it the taste that I was looking for. I suggest that you don't leave it out.

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Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.

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