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How To Make Tentsuyu (tempura Dipping Sauce) And Ten-don (tempura Rice Bowl) Sauce Recipe

How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce Recipe
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Prepare the ingredients before making How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce in your home. Then, follow these steps below to serve How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce for your family or friends.

Ingredients: How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce

  • For the tentsuyu
  • 50 ml Hon-mirin
  • 50 ml Soy sauce
  • 200 ml Dashi stock
  • For the ten-don sauce:
  • 50 ml Hon-mirin
  • 50 ml Soy sauce
  • 100 ml Dashi stock
  • 1 tsp Sugar
  • Tempura batter:
  • 100 grams Cake flour
  • 150 ml Cold water
  • 1 Egg

How to Make How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce in your home by yourself.

    Step 1
  • To make tentsuyu or tempura dipping sauce: Put 1 part mirin, 1 part soy sauce and 4 parts dashi stock in that order into a pan and bring to a boil one ingredient at a time. Use grated ginger or grated daikon radish with the sauce.
  • Step 2
  • To make sauce for ten-don, tempura rice bowl: Put 1 part mirin, 1 part soy sauce, 2 parts dashi stock and 0.1 part (1/10) sugar in that order into a pan and bring to a boil one ingredient at a time.
  • Step 3
  • To make tempura batter: Mix together 1 cup (200 ml) of cake flour, 3/4 cup (150 ml) water and 1/2 a medium egg. The oil should be around 180°C; if you drop a bit of batter in the oil it should sink to the bottom and then float to the top immediately.
  • Step 4
  • For udon or soba noodle soup: Use 1 part mirin, 1 part soy sauce and 16 parts dashi stock. For a dipping sauce for cold soba noodles: Use 1 part mirin, 1 part soy sauce and 8 parts dashi stock. For garnish, use chopped Japanese leek, wasabi, or shichimi spice.
  • Step 5
  • To make dashi: Put a 3 cm square piece of konbu seaweed and 3 g of bonito flakes in a teapot, add boiling water and steep for 1-2 minutes. Pour out of the pot to use (refer to.
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