Japanese Tempura Sauce Ten Tsuyu Recipes

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

• Ingredients

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

• Ingredients

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

This sauce is excellent for soba noodles, and fried Sushi rolls such as Spider Rolls, Fried Oyster Roll, Calamari Roll, and Shrimp Tempura Roll. 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. Shoyu is the foundation of Japanese cuisine, it is the essential ingredient. Shoyu is the most important condiment used to flavor food and also used to cook with. Shoyu can be found in most grocery stores (Asian food section) or in health stores. Shoyu can be stored at room temperature for up to one year.

Provided by Lindas Busy Kitchen

Categories     Sauces

Time 10m

Yield 1 1/3 c.

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 30.1, Sodium 2167.3, Carbohydrate 4.1, Fiber 0.3, Sugar 0.9, Protein 2.4

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

• Ingredients

Nutrition Facts : Calories 5, Sodium 410, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.8