Victor Sack wrote:
> elaine > wrote:
>
>> Anyone know what it's called. Not soya or teriaki. It has a lighter and
>> somewhat different flavour.
>
> The sauce is called "tentsuyu". According to the fairly canonical
> cookbook by Shizuo Tsuji, Koichiro Hata, and Yoshikatsu Saeki, it is
> often made with a mixture of the following:
>
> 19 fl. oz. dashi
> 5 tablespoons dark soy sauce
> 5 tablespoons mirin
> 1.8 oz. bonito flakes
>
> The sauce is flavoured with:
> 6 tablespoons daikon, finely grated
> 2 teaspoons ginger, finely grated
>
> Victor

Heh. I thought another source said tentsuyu as vs. tentsuya,
but I didn't go back and look!

--
Jean B.