I made tempura with dipping sauce

2 comments

1. We all know the secrets to light and crispy tempura are 1) cold soda water 2) cake flour 3) making the batter loose. But the other half of the high-end tempura restaurant experience is the delicate dipping sauce. Most recipes add too much soy sauce, which overpowers the delicate flavors of tempura. For my sauce, I add just enough soy sauce to dashi to give it some earthy umami without turning it dark brown, then I season it with salt, sugar, and sake, which allows you to balance the salt with sweetness and umami. Boil them together until the alcohol evaporates, and you’ll have the perfect tempura sauce that you can serve hot with your favorite kind of tempura. If you can check out [my recipe here](https://youtu.be/lg0_q8SY1n8) if you need more details.

2. That little bowl ^-.-^