Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, how to make tentsuyu (tempura dipping sauce) and ten-don (tempura rice bowl) sauce. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have how to make tentsuyu (tempura dipping sauce) and ten-don (tempura rice bowl) sauce using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce:

1. Take For the tentsuyu
2. Prepare Hon-mirin
3. Take Soy sauce
4. Get Dashi stock
5. Take For the ten-don sauce:
6. Take Hon-mirin
7. Take Soy sauce
8. Take Dashi stock
9. Take Sugar
10. Get Tempura batter:
11. Make ready Cake flour
12. Get Cold water
13. Prepare Egg

Steps to make How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce:

1. To make tentsuyu or tempura dipping sauce: Put 1 part mirin, 1 part soy sauce and 4 parts dashi stock in that order into a pan and bring to a boil one ingredient at a time. Use grated ginger or grated daikon radish with the sauce.
2. To make sauce for ten-don, tempura rice bowl: Put 1 part mirin, 1 part soy sauce, 2 parts dashi stock and 0.1 part (1/10) sugar in that order into a pan and bring to a boil one ingredient at a time.
3. To make tempura batter: Mix together 1 cup (200 ml) of cake flour, 3/4 cup (150 ml) water and 1/2 a medium egg. The oil should be around 180°C; if you drop a bit of batter in the oil it should sink to the bottom and then float to the top immediately.
4. For udon or soba noodle soup: Use 1 part mirin, 1 part soy sauce and 16 parts dashi stock. For a dipping sauce for cold soba noodles: Use 1 part mirin, 1 part soy sauce and 8 parts dashi stock. For garnish, use chopped Japanese leek, wasabi, or shichimi spice.
5. To make dashi: Put a 3 cm square piece of konbu seaweed and 3 g of bonito flakes in a teapot, add boiling water and steep for 1-2 minutes. Pour out of the pot to use (refer to. - - https://cookpad.com/us/recipes/167626-how-to-make-a-small-amount-of-dashi-stock

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