How to make Tentsuyu

Why cooks start here

Tentsuyu is cooked the way tempura cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a japanese family cook actually puts it on the table.

Tentsuyu is the quintessential dipping sauce that accompanies tempura, a beloved Japanese dish. Originating from the Edo period, this sauce has been refined over generations to complement the crispy, airy texture of tempura. In Japanese households, making tentsuyu is an art passed down through family recipes, with each cook adjusting the salt and fat to their liking, ensuring a perfect harmony for a shared meal. The taste of tentsuyu is a delicate balance of savory and sweet, with the umami-rich dashi providing depth, while soy sauce and mirin add complexity. Grated daikon adds a refreshing, mild bite, cutting through the richness of the tempura. This sauce is an essential partner to tempura, enhancing its flavors without overpowering the dish.