Japanese Tempura Sauce Recipes

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JAPANESE BASIC TEMPURA SAUCE



Japanese Basic Tempura Sauce image

I got this recipe from http://http://japanesefood.about.com and it's the best that I've tried so far. *Daikon gives it the taste that I was looking for. I suggest that you don't leave it out.

Provided by monmamoni

Categories     Japanese

Time 5m

Yield 1 1/2 cups, 5 serving(s)

Number Of Ingredients 5

1 cup dashi stock
1/4 cup mirin
1/4 cup soy sauce
1/2 tablespoon sugar
1/4 cup grated daikon radish (optional)

Steps:

  • Put dashi, mirin, soy sauce, and sugar in a sauce pan and mix well.
  • Bring to a boil on medium heat.
  • Stop the heat and let it cool.
  • Serve into individual small bowls.
  • Add grated daikon.

Nutrition Facts : Calories 19.3, Sodium 877, Carbohydrate 2.8, Fiber 0.1, Sugar 1.7, Protein 1.6

JAPANESE TEMPURA SAUCE - TEN TSUYU



Japanese Tempura Sauce - Ten Tsuyu image

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

1 cup dashi (Cooking Stock)
1/4 cup mirin (Japanese Sweet Cooking Wine)
1/8 teaspoon salt
1/4 cup light soy sauce, Japanese Usukuchi, If unavailable, substitute 3 T. regular shoyu
1/4 cup dried fish flakes (Japanese Katsuobushi flakes)
1 tablespoon tangerine zest or 1 tablespoon orange zest, finely grated

Steps:

  • Mix the dashi, Mirin, salt, and Usukuchi or shoyu in a saucepan, and heat to boiling.
  • Add the katsuobushi flakes, and continue boiling for 1 minute
  • Strain the mixture through a cheese cloth or a coffee filter.
  • Add finely grated tangerine skin or orange skin, and mix well.
  • Allow to cool.

JAPANESE TEMPURA SAUCE



Japanese Tempura Sauce image

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

3 1/2 cups water
1/4-1/2 cup soy sauce
2 teaspoons sake
2 teaspoons mirin
1 fish bouillon cube

Steps:

  • In a saucepan, mix all ingredients and bring to a rapid boil.
  • Remove from heat and cool before serving in individual dishes alongside a platter of tempura.

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

TEMPURA DIPPING SAUCE



Tempura Dipping Sauce image

The traditional Japanese dipping sauce for shrimp or vegetable tempura. This is the full-flavored version - unlike the thinner, watery, less robust sauce being served in some restaurants. Serve in small bowls at each setting. Optionally, provide grated fresh ginger and grated daikon to mix into sauce.

Provided by CRIMSON667

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 4

1 cup water
1 tablespoon dashi granules
¼ cup mirin (Japanese sweet wine)
2 tablespoons soy sauce

Steps:

  • In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 5.3 g, Fiber 0.1 g, Protein 0.6 g, Sodium 452.8 mg, Sugar 4.8 g

JAPANESE TEMPURA



Japanese Tempura image

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

2 1/2 cups flour
2 -2 1/2 cups water
1 teaspoon salt
1 gallon assorted fresh vegetable
1 pint fresh fish
oil (for frying)

Steps:

  • Wash and chop your fresh vegetables into 1/4 inch thick slices (they look prettier if you cut them at an angle.) Potatoes, cabbage, onions and carrots should be shredded, not sliced. Set aside.
  • Slice the fish into pieces about 1/4" x 1" x 2", set aside.
  • Pour about 1 1/2 to 2 inches of oil into a wide pot or frying pan, heat on medium.
  • Meanwhile, mix flour, salt and enough water to form a thin batter. (The consistency should be between that of pancakes and crepes.).
  • Once the oil is warm enough, toss a handful of veggies into the batter. Fish out individual pieces (unless it's shredded, then pull out palm sized clumps) with chopsticks (or tongs) making sure they are thoroughly coated. Carefully drop into the oil. Turn after a minute or two, depending on what you are cooking, to brown both sides. They are done when a chopstick can easily pierce through to the other side.
  • Set aside onto a serving plate; continue to coat and fry the remaining veggies and then the fish. Serve hot with tempura sauce.

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

JAPANESE TAKE-OUT TEMPURA WITH DIPPING SAUCE



Japanese Take-Out Tempura With Dipping Sauce image

Tempura, the classic Japanese dish of lightly battered and fried vegetables and seafood, reflects all the essential qualities of Japanese cooking using the freshest ingredients and paying close attention to the details and techniques employed. The best tempura is light, crispy, and not greasy. Making it is really not that complicated and is best done as a group activity, so rally the troops. Round up a few hands to cut vegetables while you dip and fry. You'll be an expert at making tempura in no time. From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories     Vegetable

Time 2h

Yield 70 appetizer pieces, 6 serving(s)

Number Of Ingredients 20

1 tablespoon ichiban dashi (see Japanese Take-Out Miso Soup recipe)
2 tablespoons mirin or 1 tablespoon sugar
3 tablespoons sake or 3 tablespoons dry white wine
1/4 cup soy sauce
1 (1 inch) knob fresh ginger, peeled and grated (1 teaspoon)
1 large egg
1/2 teaspoon salt, plus more as needed
1 cup club soda, chilled
3/4 cup unbleached all-purpose flour
1/4 cup cornstarch
1 zucchini, cut on the diagonal into 12 slices, no more that 1/4-inch thick
1 yellow squash, cut on the diagonal into 12 slices, no more than 1/4-inch thick
1 sweet potato, peeled and cut on the diagonal into 12 slices, no more than 1/4-inch thick
1 head broccoli, separated into medium-sized (two-bite)
1/2 small red onion, peeled, cut in half, then sliced into 1/4-inch slices
12 small mushrooms, wiped clean with a damp cloth and cut in half if large
12 medium shrimp, shelled, deveined, and butterflied
6 scallops, cut in half horizonally
lemon wedge, for serving
grated daikon radish, for serving

Steps:

  • To make the dipping sauce: Bring 1 cup of water to a boil and add the dashi. Boil for 3 minutes. Remove from the heat and add the remaining ingredients. Let cool and serve at room temperature.
  • In a 2-3 quart pot set over medium-high heat, heat 2 inches of oil to 360º.
  • To make the batter: Combine the egg and salt in a medium bowl and beat with a fork until mixed. Add the club soda and stir gently to mix. Sift the flour and cornstarch into the egg mixture and, using chopsticks or the handle of a wooden spoon, stir briefly to mix. Do not overmix. There will be lumps. It should be the consistency of heavy cream.
  • To fry the tempura: Working with one type of food at a time, dip the vegetables, shrimp, or scallops in the batter one at a time, letting the excess batter fall back into the bowl. Carefully slide them into the hot oil. Work fast and fry no more than 6 or 7 pieces at a time to prevent the oil from plunging in temperature.
  • Turn the pieces when they are slightly golden on the bottom, about 1 minute. Fry on the second side for about 30 seconds to 1 minute and carefully remove with a spider (an Asian-style slotted spoon) or slotted spoon and drain on paper towels.
  • Here are some approximate frying times:.
  • Zucchini = 1 1/2 minutes.
  • Yellow squash = 1 1/2 minutes.
  • Sweet potato = 2 minutes.
  • Broccoli florets = 1 1/2 minutes.
  • Small red onion = 1 1/2 minutes.
  • Small mushrooms = 1 1/2 minutes.
  • Shrimp = 1 1/2 to 2 minutes.
  • Scallops = 1 1/2 to 2 minutes.
  • Return the oil to 360º and carefully add another 6 or 7 pieces of tempura.
  • Fry the remaining ingredients in the same manner.
  • Serve the tempura hot with the dipping sauce, or with salt and freshly squeezed lemon. Grated daikon should be served alongside the fried vegetables. It can be added to the dipping sauce or on top of the vegetables.
  • Variation: Other vegetables to try are carrots, asparagus, and green beans. Cook them first in boiling water for about 1 minute, then put them in an ice bath to stop the cooking. Line up 4 or 5 carrots, asparagus, or green beans, side by side, and run a wooden skewer through them to connect. Dip them in the batter and fry them, then remove the skewer after frying. Other seafood possibilities include cod, crab and squid.
  • Make ahead: The dipping sauce can be kept for up to 1 week in the refrigerator.

Nutrition Facts : Calories 201.2, Fat 1.8, SaturatedFat 0.4, Cholesterol 57.4, Sodium 1012.6, Carbohydrate 33.1, Fiber 4.8, Sugar 4.7, Protein 13

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