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The Hirshon Japanese Tempura and Tentsuyu Sauce - 天つゆソースの天ぷら

The Hirshon Japanese Tempura and Tentsuyu Sauce – 天つゆソー天ぷら

  • Author: The Generalissimo


Units Scale
  • For the batter:
  • 160g (1.8 cups) ice-cold pastry flour
  • 50g ice-cold egg (one egg)
  • 290ml (1.2 cups) ice-cold seltzer water
  • ***
  • Tempura cooking oil:
  • A combination of 1 part corn oil, 2 parts tea seed oil, 1/2 part sesame oil, 1/2 part peanut oil
  • ***
  • For the Tentsuyu dipping sauce:
  • 1000ml or 4 1/4 cups bottled still water
  • 2 cups top-quality katsuobushi flakes
  • 1 scallion, split lengthwise
  • 15g or a roughly 9″ piece konbu kelp – do not wash!
  • 50ml or 1/4 cup mirin
  • 1 tsp. sugar
  • 50ml or 1/4 cup soy sauce
  • peeled Ginger, finely grated
  • peeled Daikon radish, finely grated
  • ***
  • Shrimp, fish and vegetables – combined or singly, as you prefer


  1. For the sauce:
  2. Put katsuobushi, scallions and kelp in a pot with the water – heat to a good simmer (DO NOT BOIL!), turn off the heat immediately and let it all soak for about 30 minutes, then strain, saving the solids to make what is called a ‘secondary dashi’ or discarding them if you so prefer. The strained liquid is called primary dashi.
  3. Put 200 ml or a scant 1 cup of the primary dashi broth, sugar, mirin, and soy sauce in another pot and heat over medium heat. After bringing to a low boil, remove it from the heat. Use leftover broth for miso soup or in a Japanese-style stew!
  4. For the batter:
  5. Sieve the flour. Add the egg and water to the flour.
  6. Combine the ingredients gently. Basically, just make several ‘figure 8’s’ in the mixture with a chopstick – it’s a terrible tool for mixing and that’s why it’s perfect here. You want the batter to be lumpy and a ring of flour visible around the inside of the bowl. Put the bowl with the flour mixture into a larger bowl filled with icy water.
  7. Cut the vegetables and/or fish and shrimp as required. Coat the ingredients with some pastry flour, then dust off the excess. Dredge the ingredients into the batter.
  8. Cooking:
  9. Heat the oil to 325°F for vegetables – seafood cooks at a higher temperature of 360°F, so don’t mix them up when you are frying both!
  10. Deep fry until light golden – usually within 2 to 3 minutes. When done, the bubbles surround the ingredients will be less and less noisy. Also, it will float up a little more to the surface.
  11. Remove the ingredient(s) from the oil. Transfer to a cooling rack to drain away the excess oil. Serve immediately with the dipping sauce. Just before serving, offer grated ginger and daikon to each guest so they can swirl in to their individual sauce portions to taste – tell them to be restrained with both.