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Tentsuyu (Japanese: てんつゆ/天汁) is Japanese tempura 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.
Ebi tempura (海老天ぷら) or ebiten is tempura of prawn, with a light fluffy coat. [3] It is served as a main dish, with soy-based dipping sauce [5] or salt. [3] It can also be made into other dishes such as: Over noodles: tensoba and tempura udon, [6] but dishes with these names not necessarily contain prawns. They may be tempura of other ...
Tentsuyu is the most common sauce consumed with tempura. Cooked pieces of tempura are either eaten with dipping sauce, salted without sauce, or used to assemble other dishes. Tempura is commonly served with grated daikon and eaten hot immediately after frying. In Japan, it is often found in bowls of soba or udon soup in the form of shrimp ...
Nutrition: (Per Packet): Calories: 80 Fat: 0 g (Saturated Fat: 0 g) Sodium: 260 mg Carbs: 21 g (Fiber: 1 g, Sugar: 18 g) Protein: 2 g. Most barbecue sauce recipes start with some combination of ...
Dip the cicadas one at a time in the tempura batter, then gently place in the oil. Cook for three to five minutes until golden and crispy. Season with Korean chili flakes and kosher salt.
Dip the lobster tails into the tempura batter and gently place into the oil. Cook for 3 to 4 minutes until golden brown. Remove from the oil onto a paper towel and season with salt.
Tempura udon: topped with tempura, especially prawn, or kakiage, a type of mixed tempura fritter. Tsukimi udon: ("moon-viewing udon"): topped with raw egg, which poaches in the hot soup. Wakame udon: topped with wakame, a dark green seaweed. Yaki udon: stir-fried udon in soy-based sauce, prepared in a similar manner to yakisoba.
' dipping sauce '), either chilled or hot and usually strongly flavored. The dipping variety is also called tenzaru-soba or ten-seiro, depending on the soba shop or stand. Like tendon, tensoba uses many kind of vegetable or seafood tempura, or kakiage (lit. ' scratch tempura ', using a mixture of vegetable or seafood bits).
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