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Tempura Sauce Recipes
Tempura With Tentsuyu Sauce is a delight for all those who love Japanese food. The blend of vegetable and rice with the flavorful sauce makes it a delicious and sumptuous recipe. The Tempura With Tentsuyu Sauce is excellent served with steamed rice do try this
Tempura With Tentsuyu Sauce
MAKING 1 Make small pieces of the chicken. 2 Make 2 inch pieces of ladies finger. 3 Marinate chicken pieces in sesame oil sesame and salt for 2 to 3 hrs. 4 Thread chicken and ladies finger alternately on sticks. 5 Grill on heated grill plate for 15 to 20 mins
Tori Tempura With Teri Yaki Sauce
MAKING 1 In a mixing bowl combine together the fish stock or clam juice soy sauce sake and sugar. 2 Divide in 6 small ramekins. SERVING 3 Just before serving place a little radish and ginger in each ramekin.
MAKING 1. Take a bowl and mix in all the ingredients and let it stand for ten minutes 2. Mix well again before serving SERVING 3. Serve with Japanese butterfly shrimp or tempura
MAKING 1 In a bowl mix all the ingredients and let it boil. SERVING 2 Serve as required. TIPS Both Dashinomoto and Shoyo are readily available in any speciality food center.
1. In a saucepan bring the water to a boil and add the bonito flakes. Cook three minutes and strain. This stock is known as dashi. 2. Combine the dashi with the soy sauce and mirin. Pour a little of the sauce into individual serving bowls and let guests add
Tempura Sauce Using Bonito Flakes
Combine all ingredients and bring to a boil. Pour into individual sauce dishes as dip for each person s shrimp. Note Raw harusame noodles are thin transparent noodles made of soybean powder. When cooked they resemble shredded coconut and are available in
Green Mayonnaise Tempura Sauce has a Dissimilar taste. The mayonnaise and parsley gives the Green Mayonnaise Tempura Sauce Appetizing taste. Drain spinach well squeeze out any moisture. Place spinach parsley chives and dillweed in blender container process
Green Mayonnaise Tempura Sauce
Combine ingredients bring to a boil.
Heat all ingredients until hot.