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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.
Tentsuyu in concentrated form is commonly sold in a small bottles in supermarkets and grocery stores throughout Japan—and also in Asian grocery stores in the US.
When used for tempura, tentsuyu is commonly served with grated daikon white radish.
- Liaw, Adam (2012). Two Asian Kitchens. Random House Australia. p. 26. ISBN 978-1-74275-492-5. Retrieved 15 November 2017.
- Tila, Jet (2017). 101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes. Page Street Publishing. p. 186. ISBN 978-1-62414-403-5. Retrieved 15 November 2017.
- Ruhlman, Michael (2014). Egg: A Culinary Exploration of the World's Most Versatile Ingredient. Little, Brown. p. 285. ISBN 978-0-316-25407-6. Retrieved 15 November 2017.