How To Make Dipping Sauce For Tempura? 

How To Make Dipping Sauce For Tempura? 

The traditional tempura sauce of Japan is used to dip tempura into vegetables or seafood. This version is rich in flavor, unlike some restaurants’ thinner, more watery, and less robust sauce. Small containers should be used for each setting. Alternatively, one may incorporate grated daikon and raw ginger into the sauce. The sauce is crisp and refreshing, and it can instantly elevate the tempura flavor. It requires only a few pantry ingredients and can be prepared in under five minutes. Let’s make a dipping sauce for tempura.

What Is Tempura Sauce? 

Tempura sauce, or tentsuyu, is a Japanese condiment accompanied by tempura, a delectable supper consisting of deep-fried vegetables and seafood after being coated in a delicate batter. 

While it can be enjoyed raw, grated daikon is traditionally added to Japanese dishes. Daikon’s refreshing and cooling properties contribute to reducing the weight of deep-fried dishes. 

Daikon, mirin, and soy sauce constitute the traditional constituents of tentsuyu. However, sugar and sake may also be substituted for mirin. The condiment is slightly sweet, umami-rich, and salty. 

How To Make Dipping Sauce For Tempura? 

This genuine tempura marinade from Japan requires only five ingredients. It takes only 15 minutes to prepare this umami-rich, salty, aromatic, and slightly sweet sauce. 


  • Preparation Time: 10 minutes 
  • Cook Time: 5 minutes 
  • Total Time: 15 minutes 
  • Yield: about 1 2/3 cup 


  • One-cup dashi 
  • 3 tablespoons of tamari 
  • Three tablespoons of mirin 
  • 1/4 cup granules of bonito 
  • 3 ounces of daikon 


  • The daikon is peeled and grated. As previously stated, ensure that the entire thick exterior of the daikon radish is removed to eliminate any bitterness. Obtaining this is as simple as removing a 1/4-inch wide ring around the daikon’s perimeter using a knife. It should be peeled using the same method as an apple. Proceed to set aside the daikon in a basin after grating it. 
  • Combine the soy sauce, dashi, and mirin in a small vessel. Bring the container to a medium temperature over a burner. Turn off the heat when the sauce simmers and incorporate the bonito flakes (katsuobushi). Wait twenty to thirty seconds. 
  • Bypassing the sauce through a sieve eliminates the bonito particles, which should be discarded. 
  • Proceed to portion the sauce into dipping dishes, then garnish each bowl with 1-2 tablespoons of grated daikon. Serve alongside tempura of seafood or vegetables. 

Recipe Tips 

  • Pick the best dashi: Select the highest quality dashi; the flavor is influenced by the variety of dashi used. For instance, kombu dashi has a delicate taste, whereas iriko dashi has a more delicate fish flavor. Please consider this when preparing dashi broth stock. 
  • Allow it to cool before storing: Allow your Tempura Dipping Sauce to reach room temperature before placing it in an airtight container. 
  • Make a double batch: Prepare a double quantity; this sauce freezes and stores exceptionally well. Therefore, prepare a double amount and reserve the remainder for later. 
  • Dashi soup stock substitute: Tempura dipping sauce is customarily prepared with this substance as an alternative to dashi broth stock. However, it may be challenging to locate. Combining hon dashi powder with water is one practical and uncomplicated method to substitute it. 

Add-ins And Substitutions 

  • Add daikon radish: Daikon radish, which contributes a crisp texture and a hint of piquant flavor to Tempura Dipping Sauce, should be incorporated. 
  • Substitute dashi soup stock: If available, dashi soup stock may be used instead of water and dashi powder to prepare this sauce. 
  • Add fish sauce: its name suggests it all—to the sauce; this imparts a robust umami and aromatic essence. Use only a tiny amount so as not to overpower the other flavors. 
  • Add bonito flakes: A small amount of these will enhance the dipping sauce’s flavor with cured fish flavor. 

Serving Suggestions 

Almost anything deep-fried using tempura batter enhances flavor when accompanied by this dipping condiment. Nonetheless, I have a few suggestions. 

1. Vegetables: This marinade pairs well with cauliflower, carrots, air-fried green beans, and tempura-fried sweet potatoes. Alternatively, pair it with this crisp broccoli and asparagus air fryer recipe. 

2. Proteins: For protein-rich dishes, consider pairing this Tempura Dipping Sauce with Crispy Shrimp Tempura, Air Fryer Shrimp, Spun Fish, Salmon, White Fish, or Chicken Tempura. 

3. Flower: Savor it alongside delectable zucchini blossoms that have been fried. 

4. Sushi rolls: This marinade pairs exceptionally well with the Salmon Skin Roll, Spicy Salmon Roll, Dynamite Roll, and California shrimp roll. 

Make This Recipe In Advance 

1. Make ahead: This sauce should be prepared at least one day in advance and stored in an opaque container at room temperature until serving. 

2. Storing: This tempura dipping sauce may be refrigerated in an opaque container for one week. 

3. Freeze: This sauce can be frozen in an ice cube tray before being transferred to a freezer ziplock container. Thus, defrosting is limited to the quantity that is intended for use. It has a maximum duration of six months. 

How To Use Tempura Dipping Sauce? 

In addition to the savory shrimp tempura and mushroom and vegetable tempura, which are apparent candidates for dipping in this sauce, it can also be applied to a wide range of other foods. Kakiage, a variety of tempura consisting of minced vegetables and occasionally seafood encased in a thin batter to form a crisp cake, pairs splendidly with this tentsuyu. Chicken Tempura, or Toriten, is a popular staple in the prefecture of Oita on the island of Kyushu. It pairs well with this marinating sauce. 

In conclusion, the optimal dipping sauce for tempura is determined by the precise harmony of flavors it achieves. An elegant fusion of umami derived from soy sauce, sweetness imparted by mirin or sugar, a hint of acidity provided by rice vinegar or lemon, and the understated warming of dashi harmonizes perfectly with tempura’s delicate, crisp texture. Regardless of whether one adheres to conventional formulas or ventures into the realm of novel ingredients, the primary objective is to augment, rather than supersede, the inherent flavor of the tempura, thereby imbuing every mouthful with a smile. 

Thank you for reading…..


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