Japanese Tempura Sauce
"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."
photo by Random Rachel
- Ready In:
- 7mins
- Ingredients:
- 5
- Yields:
-
3 1/2 cups
- Serves:
- 10
ingredients
- 3 1⁄2 cups water
- 1⁄4 - 1⁄2 cup soy sauce
- 2 teaspoons sake
- 2 teaspoons mirin
- 1 fish bouillon cube
directions
- 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.
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Reviews
-
Made the tempura sauce along with the Recipe #163392 that accompanies this. Outstanding even though I used a vegetable bouillion cube rather than a fish one. -
To clear up anymore confusion -- tempura sauce should be a very liquidy consistancy (like water). In Japan you cook tempura at the table and serve it on a deep plate covered in the sauce, so your tempura batter gets saturated with it. Happy cooking! -
Mirin and saki are both rice wines. They are ususally found in the liquor store. Hope this clears up any confusion. -
have no idea what mirin or sake is & where i would find it in the little town i live but used maple syrup instead (sugar?). the result was a great tasting dipping sauce although a bit watery - not sure if it was meant to be a bit thicker.
