is Japanese

tempura is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep-fried. Tempura originated in the 16th century, when Portuguese Jesuits brought the Western-style cooking method of ...

dip. The recipe for tentsuyu depends on the seasons and on the ingredients for which tentsuyu is being prepared. A general, all-purpose, tentsuyu might consist of three parts

dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour b ...

, one part

mirin is a type of rice wine and a common ingredient in Japanese cuisine, Japanese cooking. It is similar to sake but with a lower alcohol (drug), alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms natur ...

, and one part

soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...

. For ingredients with strong odors or flavors, however,

sake Sake, , or saki, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indeed any East Asi ...

and sugar might be used instead of mirin, or more or less shōyu might be used. Similar ingredients make up the simmering sauce for

donburi is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. ''Donburi'' meals are usually served in oversized rice bowls which are also called ''donburi''. If one needs to ...

and the broth for dishes like '' agedashi tofu'' (deep-fried tofu in broth) and

soba Soba ( or , "buckwheat") are Japanese noodles made primarily from buckwheat flour, with a small amount of wheat flour mixed in. It has an ashen brown color, and a slightly grainy texture. The noodles are served either chilled with a dipping sau ...

(buckwheat noodles). Tentsuyu in concentrated form is commonly sold in a small bottles in supermarkets and grocery stores throughout Japan—and also in Asian grocery stores in the US. When used for tempura, tentsuyu is commonly served with grated daikon white radish.

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References

* * * {{cite book, last=Ruhlman, first=Michael, title=Egg: A Culinary Exploration of the World's Most Versatile Ingredient, url=https://books.google.com/books?id=N4ezCwAAQBAJ&pg=PT285, accessdate=15 November 2017, year=2014, publisher=Little, Brown, isbn=978-0-316-25407-6, page=285 Japanese cuisine

See also

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References