View source for Tentsuyu

{{Short description|Tempura dipping sauce}}
{{Infobox food
| name = Tentsuyu
| image = Tentsuyu by Adonis Chen in Taipei.jpg
| image_size =
| image_alt =
| caption = Tentsuyu sauce
| alternate_name = 
| type = Tempura dip
| course = 
| country = Japan
| region = 
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| creator = <!-- or | creators = -->
| year = 
| mintime = 
| maxtime = 
| served = 
| main_ingredient = Dashi, mirin, and soy sauce
| minor_ingredient = 
| variations = 
| serving_size = 100 g
| calories = 
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| no_recipes= false
}} 
{{Use dmy dates|date=November 2017}}
{{no footnotes|date=November 2017}}

{{nihongo|'''Tentsuyu'''|てんつゆ/天汁|lead=yes}} is Japanese [[tempura]] [[Dip (food)|dip]]. 

The recipe for tentsuyu depends on the seasons and on the ingredients for which tentsuyu is being prepared. A general, all-purpose, tentsuyu might consist of three parts [[dashi]], one part [[mirin]], and one part [[soy sauce]]. For ingredients with strong odors or flavors, however, [[sake]] and sugar might be used instead of mirin, or more or less shōyu might be used.

Similar ingredients make up the simmering sauce for [[donburi]] and the broth for dishes like ''[[agedashi tofu]]'' (deep-fried tofu in broth) and [[soba]] (buckwheat noodles).

Tentsuyu in concentrated form is commonly sold in a small bottles in supermarkets and grocery stores throughout Japan&mdash;and also in Asian grocery stores in the US. 

When used for tempura, tentsuyu is commonly served with grated [[daikon|daikon white radish]].

==See also==
* [[Dip (food)#List of common dips|List of dips]]
* {{portal-inline|Food}}
==External links==
* {{commonscat-inline| Tem-tsuyu}}
==References==
* {{cite book|last=Liaw|first=Adam|title=Two Asian Kitchens|url=https://books.google.com/books?id=gpuB0ilc8_QC&pg=PA26|accessdate=15 November 2017|year=2012|publisher=Random House Australia|isbn=978-1-74275-492-5|page=26}}
* {{cite book|last=Tila|first=Jet|title=101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes|url=https://books.google.com/books?id=tSFoDQAAQBAJ&pg=PT186|accessdate=15 November 2017|year=2017|publisher=Page Street Publishing|isbn=978-1-62414-403-5|page=186}}
* {{cite book|last=Ruhlman|first=Michael|title=Egg: A Culinary Exploration of the World's Most Versatile Ingredient|url=https://books.google.com/books?id=N4ezCwAAQBAJ&pg=PT285|accessdate=15 November 2017|year=2014|publisher=Little, Brown|isbn=978-0-316-25407-6|page=285}}

[[Category:Japanese cuisine]]