Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, how to make tentsuyu (tempura dipping sauce) and ten-don (tempura rice bowl) sauce. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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To begin with this recipe, we must prepare a few components. You can have how to make tentsuyu (tempura dipping sauce) and ten-don (tempura rice bowl) sauce using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce:

1. Make ready For the tentsuyu
2. Take 50 ml Hon-mirin
3. Make ready 50 ml Soy sauce
4. Take 200 ml Dashi stock
5. Get For the ten-don sauce:
6. Prepare 50 ml Hon-mirin
7. Prepare 50 ml Soy sauce
8. Prepare 100 ml Dashi stock
9. Make ready 1 tsp Sugar
10. Make ready Tempura batter:
11. Prepare 100 grams Cake flour
12. Make ready 150 ml Cold water
13. Get 1 Egg

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

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.
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.
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.
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.
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. - - https://cookpad.com/us/recipes/167626-how-to-make-a-small-amount-of-dashi-stock

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