This easy tempura dipping sauce is salty, slightly sweet, and ready in just a few minutes. Best of all, you can make it without dashi, so it’s a great option when you want a quick dipping sauce using ingredients that are easier to keep on hand.
I originally started making this simple version when I wanted something better than plain soy sauce for dipping crispy tempura. The combination of soy sauce, mirin, and a little lemon juice makes a light, flavorful sauce that’s especially good with shrimp and vegetable tempura.
It’s a thin dipping sauce rather than a thick glaze, which is exactly what you want for tempura. The sauce adds flavor without covering up that light, crispy coating.
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Ingredients
- Low-sodium soy sauce: I prefer low-sodium soy sauce because it gives you more control over the saltiness of the finished sauce.
- Mirin: This sweet Japanese rice cooking wine adds mild sweetness and balances the soy sauce. Look for it in the Asian or international section of most grocery stores.
- Water: Water keeps the sauce light and prevents the soy sauce from overpowering the tempura.
- Lemon juice: Just a squeeze adds a little brightness.
- Sugar: I add a small pinch to round out the salty flavor. You can taste the sauce and add a little more if you prefer it sweeter.
A Few Notes Before You Make the Sauce
This recipe is intentionally made without dashi. Traditional Japanese tempura dipping sauce, or tentsuyu, is typically made with dashi, soy sauce, and mirin. This is my simplified version for those times when you don’t have dashi on hand.
Use low-sodium soy sauce if possible. Regular soy sauce can make the finished sauce quite salty, especially after it simmers.
You only need to gently simmer the sauce. There’s no need to boil it for an extended period.
Tempura sauce is meant to be thin. It should lightly flavor the tempura rather than coat it like a thick dipping sauce.
Taste the sauce after it has warmed. If you’d like it a little sweeter, add another small pinch of sugar.
Homemade Tempura Sauce Recipe Instructions
- Combine the water, soy sauce, mirin, lemon juice, and sugar in a small saucepan.
- Heat over medium heat, stirring occasionally, until the mixture comes to a gentle simmer.
- Remove from the heat and let the sauce cool slightly before serving.
- Serve warm or at room temperature alongside freshly cooked tempura.
- That’s all there is to it!Combine all ingredients in a small saucepan. Stirring frequently brings the mixture to a boil. Remove from stove and serve warm.
That’s all there is to it!
How to Store Tempura Sauce?
Store in a covered container in the fridge for 4-5 days. I have a ton of jelly jars with lids that I use to store sauces and dips.
How else to use tempura sauce?
This dipping sauce isn’t just for Tempura; here are a few ideas:
- Drizzle over pan-fried salmon
- Use as a glaze for roasted vegetables
- California Roll or Sushi if you like.
- Sprinkle over steamed rice and vegetables
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Tempura Sauce – No Dashi
Ingredients
Recipe Directions
- Combine all ingredients in a small saucepan. Stirring frequently bring the mixture to a gentle simmer.
- Remove from stove and serve warm.
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Nutrition
Notes
- While not traditionally used, I add a small amount of sugar to balance out the salty flavor of the soy sauce. Start with a small amount, taste, and adjust as necessary.
- After combining your ingredients in a saucepan, bring them to a simmer over medium heat. You want the flavors to meld together, but boiling the sauce can result in an overly strong flavor.
- Tempura dipping sauce is typically served at room temperature or slightly warm, not hot. This helps preserve the delicate flavor of the tempura.
Your Private Recipe Notes
What to Serve With Tempura Dipping Sauce
- Naturally, this sauce is perfect with shrimp or vegetable tempura.
- Try it with tempura zucchini, mushrooms, sweet potatoes, green beans, broccoli, or onions.
- You can also use leftover sauce as a light drizzle over steamed rice and vegetables or serve it alongside sushi and other Japanese-inspired dishes.
- I also like it spooned sparingly over pan-seared salmon or roasted vegetables.
Optional Add-Ins
- For a more traditional-style presentation, add a little freshly grated daikon radish to your dipping bowl.
- Thinly sliced green onions are another easy addition.
- For a slightly sweeter sauce, add a little more sugar to taste.
How to Store
Let leftover tempura sauce cool completely, then transfer it to a covered container or small jar. Store it in the refrigerator for up to 4 to 5 days.
You can serve the leftover sauce cold, bring it to room temperature, or gently warm just the amount you need.
Frequently Asked Questions
What is tempura dipping sauce made of?
Traditional Japanese tempura dipping sauce, often called tentsuyu, is usually made with dashi, soy sauce, and mirin. This easy version skips the dashi and uses water, soy sauce, mirin, lemon juice, and a small amount of sugar.
Can I make tempura dipping sauce without dashi?
Yes. That’s exactly what this recipe is designed for. It won’t have quite the same depth of flavor as a traditional dashi-based tentsuyu, but it’s a quick and flavorful alternative when you don’t have dashi available.
Is tempura dipping sauce supposed to be thick?
No. Tempura dipping sauce is traditionally quite thin. The idea is to lightly dip the crispy tempura into the sauce rather than coat it with a thick glaze.
Should tempura sauce be served hot or cold?
I like to serve it slightly warm or at room temperature. Let it cool a little after simmering before serving it with freshly cooked tempura.
Can I make tempura sauce ahead of time?
Yes. You can make the sauce ahead and keep it covered in the refrigerator for several days. Let it come to room temperature or gently warm it before serving.
I was looking for a recipe for tempura dipping sauce without dashi, yours was the first hit on Google. The dipping sauce was just perfect, and saved me from the horrendous possibility of dipping my freshly made tempura shrimp in soy sauce! Thanks, and I’ve printed a copy for my future reference.
I was out of dashi so I made this recipe. I think I ended up using close to 1 t of sugar. I know tempura sauce should be thin but I added a small amount of cornstarch slurry to help it stick to the tempura. It is very good.