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Tempura Sauce (Tentsuyu)

A simple Japanese dipping sauce that balances sweet, salty, and savory notes with fresh grated daikon and ginger for restaurant-quality flavor in minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 12 2 tablespoon serving
Course: Condiment/Sauce
Cuisine: Japanese
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup dashi stock or water with 1/2 teaspoon dashi powder
  • 1/4 cup mirin sweet rice wine
  • 1/4 cup soy sauce
  • 1/4 cup fresh daikon radish finely grated
  • 1 tablespoon fresh ginger finely grated
  • 1/2 teaspoon wasabi optional
  • 1 tablespoon bonito flakes optional garnish
  • 1 tablespoon scallions finely sliced (optional garnish)

Equipment

  • Small mixing bowl
  • Measuring cups and spoons
  • Whisk or small spoon
  • Microplane grater or fine box grater
  • Skewer or fork for grating daikon and ginger
  • Fine mesh strainer (optional)
  • Glass jar or container for storage

Method
 

  1. Pour 1 cup room temperature dashi stock into a small mixing bowl.
  2. Add 1/4 cup mirin and stir gently to combine.
  3. Pour in 1/4 cup soy sauce and whisk until fully incorporated.
  4. Finely grate about 1/4 cup fresh daikon radish into the mixture.
  5. Finely grate 1 tablespoon fresh ginger into the sauce.
  6. Whisk all ingredients together until the daikon and ginger are evenly distributed.
  7. Taste the sauce and adjust seasoning, adding more soy sauce or mirin if needed.
  8. If using wasabi, stir in 1/2 teaspoon wasabi until dissolved.
  9. Let the sauce rest for 2 to 3 minutes before serving to allow flavors to meld.

Notes

Grate the daikon and ginger immediately before serving for maximum freshness and texture.