How To Make Tentsuyu (Tempura Dipping Sauce) and Ten-don (Tempura Rice Bowl) Sauce

• 50 ml Hon-mirin
• 50 ml Soy sauce
• 200 ml Dashi stock
• 50 ml Hon-mirin
• 50 ml Soy sauce
• 100 ml Dashi stock
• 1 tsp Sugar
• 100 grams Cake flour
• 150 ml Cold water
• 1 Egg

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.
2. Use grated ginger or grated daikon radish with the sauce.
3. 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.
4. 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.
5. The oil should be around 180C; if you drop a bit of batter in the oil it should sink to the bottom and then float to the top immediately.
6. For udon or soba noodle soup: Use 1 part mirin, 1 part soy sauce and 16 parts dashi stock.
7. For a dipping sauce for cold soba noodles: Use 1 part mirin, 1 part soy sauce and 8 parts dashi stock.
8. For garnish, use chopped Japanese leek, wasabi, or shichimi spice.
9. 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.
10. Pour out of the pot to use (refer to.

mirin, soy sauce, stock, mirin, soy sauce, stock, sugar, flour, water, egg

Taken from cookpad.com/us/recipes/188225-how-to-make-tentsuyu-tempura-dipping-sauce-and-ten-don-tempura-rice-bowl-sauce (may not work)