Ten-tsuyu

The bonito flakes in this tempura dipping sauce from Eat-Japan give it a deep, rich and smoky flavour
Ten-tsuyu
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes plus cooling
  • Effort: easy

Ingredients

For the sauce

  • 50 ml mirin
  • 50 ml soy sauce
  • handfuls bonito flakes, (katsuobushi)

To serve

  • daikon radish, peeled (optional)
  • 1 tsp grated ginger, (optional)

Method

1. Put all the sauce ingredients in a pan with 200 ml of water and heat until boiling.

2. Remove the pan from the heat and leave the sauce to cool. Once cooled, strain it through a sieve. Squeezing the katsuobushi well to take all the flavour out of the sauce.

3. For the daikon, grate it on a fine grater and then squeeze well to remove any excess moisture. Shape into little cones with a little grated ginger on top. Then serve in or along side the dipping sauce.


Recipe and image supplied by Eat-Japan

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