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Categories:Viewed: 7 - Published at: 9 years ago
Ingredients
- 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
Method
- 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.
- 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.
- 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 180C; if you drop a bit of batter in the oil it should sink to the bottom and then float to the top immediately.
- 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.
- 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.
