"Jean B." > wrote in message
...
> 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!

Thanks all. Sounds like the best option is to just buy the stuff made up if
I can find it.

I do know that what I tasted has no Worchester, no ketchup and no chinese 5
spice.

e.