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Japanese · IV The Method · Tempura / Agemono

Tempura Sauce Tentsuyu Dipping and Seasoning

‹ Tempura / Agemono

I

Origin

Japan — tentsuyu developed alongside tempura culture in Edo period; daikon oroshi pairing established by 19th century

II

Description

Tentsuyu (天つゆ, tempura dipping sauce) is the specific dipping sauce for tempura — a combination of dashi, mirin, and light soy (usukuchi or standard koikuchi) in a ratio designed to accompany the delicate oiliness of tempura. The standard ratio: 4 parts dashi: 1 part mirin: 1 part soy sauce, simmered briefly. Served alongside grated daikon (daikon oroshi) which is mixed into the sauce — the daikon's amylase enzymes aid fat digestion, its acidity cuts oil. Premium tempura restaurants serve warm tentsuyu; casual service is room temperature. The sauce must be light enough to not overwhelm delicate vegetable tempura while providing enough body for substantial protein pieces.

III

The Thread

—Both are dipping sauces with balanced acid-sweet-savory for fried items — Vietnamese adds chili, Japanese adds daikon Vietnamese
—Both are soy-based dipping sauces for fried/pan-cooked items — similar composition, different proportions Korean
IV

Flavour Context

Transparent savory dashi with light soy — amplifies tempura flavor rather than masking it; daikon freshness cuts oil

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