Gluten Free Tempura Dipping Sauce – Tentsuyu Recipe by Julie - Mrs. Lin's Kitchen
 Julie - Mrs. Lin's Kitchen @mrslinskitchen San Ramon Tentsuyu is the traditional Japanese dipping sauce that accompanies any kind of tempura. With only 4 ingredients: dashi, sugar, soy sauce, and mirin, this tempura dipping sauce can be put together in a matter of minutes. You can premake tentsuyu ahead of time and keep it in the refrigerator for whenever you serve tempura. Since I have gluten allergy, I’m showing you how to make a gluten-free tempura dipping sauce. However, if you don’t have gluten allergy, just use regular soy sauce instead of gluten-free soy sauce. The ratio stays the same. Instruction video: Tentsuyu is the traditional Japanese dipping sauce that accompanies any kind of tempura. With only 4 ingredients: dashi, sugar, soy sauce, and mirin, this tempura dipping sauce can be put together in a matter of minutes. You can premake tentsuyu ahead of time and keep it in the refrigerator for whenever you serve tempura. Since I have gluten allergy, I’m showing you how to make a gluten-free tempura dipping sauce. However, if you don’t have gluten allergy, just use regular soy sauce instead of gluten-free soy sauce. The ratio stays the same. Instruction video: Gluten-Free Tempura Dipping Sauce – Tentsuyu Share its first Cooksnap! Tentsuyu is the traditional Japanese dipping sauce that accompanies any kind of tempura. With only 4 ingredients: dashi, sugar, soy sauce, and mirin, this tempura dipping sauce can be put together in a matter of minutes. You can premake tentsuyu ahead of time and keep it in the refrigerator for whenever you serve tempura. Since I have gluten allergy, I’m showing you how to make a gluten-free tempura dipping sauce. However, if you don’t have gluten allergy, just use regular soy sauce instead of gluten-free soy sauce. The ratio stays the same. Instruction video: Tentsuyu is the traditional Japanese dipping sauce that accompanies any kind of tempura. With only 4 ingredients: dashi, sugar, soy sauce, and mirin, this tempura dipping sauce can be put together in a matter of minutes. You can premake tentsuyu ahead of time and keep it in the refrigerator for whenever you serve tempura. Since I have gluten allergy, I’m showing you how to make a gluten-free tempura dipping sauce. However, if you don’t have gluten allergy, just use regular soy sauce instead of gluten-free soy sauce. The ratio stays the same. Instruction video: Cooking Instructions 1 Combine 2 tbsp of mirin, 1 cup of dashi, 2 tsp of sugar, and 3 tbsp of gluten-free soy sauce into a pot. Boil on low heat until the sugar is all dissolved. 2 When done, let the sauce cool down before transferring to a bowl or container. 3 To serve, add a few spoonfuls of tentsuyu into a saucer. Mix in some grated daikon. And you can dip your tempura into this sauce. 4 Instruction video: 1 Combine 2 tbsp of mirin, 1 cup of dashi, 2 tsp of sugar, and 3 tbsp of gluten-free soy sauce into a pot. Boil on low heat until the sugar is all dissolved. 1 Combine 2 tbsp of mirin, 1 cup of dashi, 2 tsp of sugar, and 3 tbsp of gluten-free soy sauce into a pot. Boil on low heat until the sugar is all dissolved. 2 When done, let the sauce cool down before transferring to a bowl or container. 2 When done, let the sauce cool down before transferring to a bowl or container. 3 To serve, add a few spoonfuls of tentsuyu into a saucer. Mix in some grated daikon. And you can dip your tempura into this sauce. 3 To serve, add a few spoonfuls of tentsuyu into a saucer. Mix in some grated daikon. And you can dip your tempura into this sauce. 4 Instruction video: 4 Instruction video: Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on August 21, 2021 21:45 San Ramon Hello, everyone! This is Julie but many of you might know me as Mrs. Lin from Mrs. Lin’s Kitchen. Born and raised in Taiwan, I moved to the U.S. with my family when I was a teenager. My mom is a great cook and she has been a huge influence and inspiration to me. I started this because I like to share and document all my favorite recipes. Because of my Taiwanese background, my recipes consist of mainly Taiwanese, Japanese, Chinese, and some Southeast Asian. Some I learned from my mom, some I learned while growing up and many I have created throughout the years. I hope you like what I bring to you here. Please leave me some comments and let me know what you like to see in the future. You can visit my Youtube channel for more ingredients: To download my printable recipes, please visit: Comments Similar Recipes How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce The ingredients for tempura include: squid, shrimp, octopus, horse mackerel, carrots, onions, Japanese leek, sweet potatoes, maitake mushrooms, shimeji mushrooms, fresh shiitake mushrooms, shishito peppers, lotus root, shiso leaves, taranome (a mountain vegetable), fukintou (butterbur sprouts), kabocha squash, eggplant, burdock roots. Tentsuyu sauce is a light sauce made with simmered mirin, kaeshi soy sauce and dashi stock. Ten-don sauce uses the above plus a little sugar to sweeten it. Tempura batter doesn't have to be smooth! In fact, it's better if its texture is a bit rough! To make dashi, use 3 cups (600 ml) water + 1 heaping teaspoon of dashi stock granules. Adjust the flavors to taste. For an easy-to-make amount. Recipe by Kokoacchi cookpad.japan Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules I usually have"Multi purpose mentsuyu concentrate" in stock, but I decided to upload this version too since many people only have dashi stock granules on hand. It is a bit different from the usual recipes, but I experimented many, many times in order to make a tasty mentsuyu sauce even using dashi stock granules. Even if it's a bother, it makes a big difference to the flavor, so please don't skip the "boiling off the mirin" part in Step 1. If you let soy sauce come to a full boil it loses flavor, so please pay attention in step 4. This is a tasty mentsuyu sauce even if it's not an emergency. When you use dashi stock granules, the flavor does tend to be a bit harsh, so I increased the amount of mirin. Please use more or less mirin to taste. I gave a wider range for the water amount, to account for the tastes of people used to the strong concentrated flavor of store-bought mentsuyu concentrate. Recipe by *ai* cookpad.japan Easy and Delicious Mentsuyu Noodle Dipping Sauce! Easy and Delicious Mentsuyu Noodle Dipping Sauce! This is my family's udon noodle broth. Even I, who only ever buys the bare minimum when it comes to ingredients, had what I needed to make the soup broth. The meat and shiitake mushrooms soak up the delicious flavors of the broth. You don't need to measure the ingredients precisely. Adjust the concentration to your liking. You could add aburaage or other ingredients. The ingredients will cook through enough after bringing the saucepan to a boil. It's fine to turn off the heat immediately after bringing it to a boil. I served it with my DIY udon noodles Recipe by Myajima cookpad.japan Dipping Sauce for Udon Noodles Dipping Sauce for Udon Noodles I eat udon with hot soup even in the summer to avoid lowering my body temperature. It's my favorite way. I recommend dried thin udon noodles. The key point is to wash and shock the noodles in cold water after boiling. The soup should be hot. You could add other vegetables such as shimeji mushrooms, and mitsuba. Serve with lots of toppings and wedges of lemon. Recipe by Wanko mama cookpad.japan Soba Dipping Sauce Concentrate Soba Dipping Sauce Concentrate I modified a recipe for mentsuyu that my mother taught me. Step 1: Adjust the sugar to suit your tastes. If you don't have time, you don't need to let the ingredients sit in the fridge for a day. If you dry-fry/parch the simmered bonito flakes, they will become "furikake" (rice seasoning).. You can also use this as soumen sauce. (Thin it out a little bit more for soumen than you would for soba.) Recipe by Yuuyuu0221 cookpad.japan How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce The ingredients for tempura include: squid, shrimp, octopus, horse mackerel, carrots, onions, Japanese leek, sweet potatoes, maitake mushrooms, shimeji mushrooms, fresh shiitake mushrooms, shishito peppers, lotus root, shiso leaves, taranome (a mountain vegetable), fukintou (butterbur sprouts), kabocha squash, eggplant, burdock roots. Tentsuyu sauce is a light sauce made with simmered mirin, kaeshi soy sauce and dashi stock. Ten-don sauce uses the above plus a little sugar to sweeten it. Tempura batter doesn't have to be smooth! In fact, it's better if its texture is a bit rough! To make dashi, use 3 cups (600 ml) water + 1 heaping teaspoon of dashi stock granules. Adjust the flavors to taste. For an easy-to-make amount. Recipe by Kokoacchi cookpad.japan How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce The ingredients for tempura include: squid, shrimp, octopus, horse mackerel, carrots, onions, Japanese leek, sweet potatoes, maitake mushrooms, shimeji mushrooms, fresh shiitake mushrooms, shishito peppers, lotus root, shiso leaves, taranome (a mountain vegetable), fukintou (butterbur sprouts), kabocha squash, eggplant, burdock roots. Tentsuyu sauce is a light sauce made with simmered mirin, kaeshi soy sauce and dashi stock. Ten-don sauce uses the above plus a little sugar to sweeten it. Tempura batter doesn't have to be smooth! In fact, it's better if its texture is a bit rough! To make dashi, use 3 cups (600 ml) water + 1 heaping teaspoon of dashi stock granules. Adjust the flavors to taste. For an easy-to-make amount. Recipe by Kokoacchi cookpad.japan Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules I usually have"Multi purpose mentsuyu concentrate" in stock, but I decided to upload this version too since many people only have dashi stock granules on hand. It is a bit different from the usual recipes, but I experimented many, many times in order to make a tasty mentsuyu sauce even using dashi stock granules. Even if it's a bother, it makes a big difference to the flavor, so please don't skip the "boiling off the mirin" part in Step 1. If you let soy sauce come to a full boil it loses flavor, so please pay attention in step 4. This is a tasty mentsuyu sauce even if it's not an emergency. When you use dashi stock granules, the flavor does tend to be a bit harsh, so I increased the amount of mirin. Please use more or less mirin to taste. I gave a wider range for the water amount, to account for the tastes of people used to the strong concentrated flavor of store-bought mentsuyu concentrate. Recipe by *ai* cookpad.japan Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules Mentsuyu Noodle Dipping Sauce with Dashi Stock Granules I usually have"Multi purpose mentsuyu concentrate" in stock, but I decided to upload this version too since many people only have dashi stock granules on hand. It is a bit different from the usual recipes, but I experimented many, many times in order to make a tasty mentsuyu sauce even using dashi stock granules. Even if it's a bother, it makes a big difference to the flavor, so please don't skip the "boiling off the mirin" part in Step 1. If you let soy sauce come to a full boil it loses flavor, so please pay attention in step 4. This is a tasty mentsuyu sauce even if it's not an emergency. When you use dashi stock granules, the flavor does tend to be a bit harsh, so I increased the amount of mirin. Please use more or less mirin to taste. I gave a wider range for the water amount, to account for the tastes of people used to the strong concentrated flavor of store-bought mentsuyu concentrate. Recipe by *ai* cookpad.japan Easy and Delicious Mentsuyu Noodle Dipping Sauce! Easy and Delicious Mentsuyu Noodle Dipping Sauce! This is my family's udon noodle broth. Even I, who only ever buys the bare minimum when it comes to ingredients, had what I needed to make the soup broth. The meat and shiitake mushrooms soak up the delicious flavors of the broth. You don't need to measure the ingredients precisely. Adjust the concentration to your liking. You could add aburaage or other ingredients. The ingredients will cook through enough after bringing the saucepan to a boil. It's fine to turn off the heat immediately after bringing it to a boil. I served it with my DIY udon noodles Recipe by Myajima cookpad.japan Easy and Delicious Mentsuyu Noodle Dipping Sauce! Easy and Delicious Mentsuyu Noodle Dipping Sauce! This is my family's udon noodle broth. Even I, who only ever buys the bare minimum when it comes to ingredients, had what I needed to make the soup broth. The meat and shiitake mushrooms soak up the delicious flavors of the broth. You don't need to measure the ingredients precisely. Adjust the concentration to your liking. You could add aburaage or other ingredients. The ingredients will cook through enough after bringing the saucepan to a boil. It's fine to turn off the heat immediately after bringing it to a boil. I served it with my DIY udon noodles Recipe by Myajima cookpad.japan Dipping Sauce for Udon Noodles Dipping Sauce for Udon Noodles I eat udon with hot soup even in the summer to avoid lowering my body temperature. It's my favorite way. I recommend dried thin udon noodles. The key point is to wash and shock the noodles in cold water after boiling. The soup should be hot. You could add other vegetables such as shimeji mushrooms, and mitsuba. Serve with lots of toppings and wedges of lemon. Recipe by Wanko mama cookpad.japan Dipping Sauce for Udon Noodles Dipping Sauce for Udon Noodles I eat udon with hot soup even in the summer to avoid lowering my body temperature. It's my favorite way. I recommend dried thin udon noodles. The key point is to wash and shock the noodles in cold water after boiling. The soup should be hot. You could add other vegetables such as shimeji mushrooms, and mitsuba. Serve with lots of toppings and wedges of lemon. Recipe by Wanko mama cookpad.japan Soba Dipping Sauce Concentrate Soba Dipping Sauce Concentrate I modified a recipe for mentsuyu that my mother taught me. Step 1: Adjust the sugar to suit your tastes. If you don't have time, you don't need to let the ingredients sit in the fridge for a day. If you dry-fry/parch the simmered bonito flakes, they will become "furikake" (rice seasoning).. You can also use this as soumen sauce. (Thin it out a little bit more for soumen than you would for soba.) Recipe by Yuuyuu0221 cookpad.japan Soba Dipping Sauce Concentrate Soba Dipping Sauce Concentrate I modified a recipe for mentsuyu that my mother taught me. Step 1: Adjust the sugar to suit your tastes. If you don't have time, you don't need to let the ingredients sit in the fridge for a day. If you dry-fry/parch the simmered bonito flakes, they will become "furikake" (rice seasoning).. You can also use this as soumen sauce. (Thin it out a little bit more for soumen than you would for soba.) 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