Tempura with dipping sauce

Tempura to tentsuyu

Preparation info
  • serves


    • Difficulty


Appears in

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About


    For the tempura dipping sauce

  • 200 ml dashi
  • 2 tbsp & 2 tsp


  1. Place the ingredients for the tentsuyu (dipping sauce) in a pan and heat. Once boiled, remove from the heat.
  2. Peel and devein the prawns, leaving their tails on, then make a few small cuts to their under side.
  3. Remove the stem of the peppers and make a few holes using a bamboo skewer. Cut the carrot into 2 mm thick 3 cm x 4 cm strips. Cut the bab