Anyone know what it's called. Not soya or teriaki. It has a lighter and
somewhat different flavour.

elaine

"elaine" > wrote in message
...
> Anyone know what it's called. Not soya or teriaki. It has a lighter and
> somewhat different flavour.
>
> elaine

Ususlly its made

2 cup dashi soup stock
1/2 cup mirin
1/2 cup soy sauce
1 tbsp sugar

Dimitri

In article >,
"Dimitri" > wrote:

> "elaine" > wrote in message
> ...
> > Anyone know what it's called. Not soya or teriaki. It has a lighter and
> > somewhat different flavour.
> >
> > elaine
>
> Ususlly its made
>
> 2 cup dashi soup stock
> 1/2 cup mirin
> 1/2 cup soy sauce
> 1 tbsp sugar
>
> Dimitri

I mix equal parts of soy and oyster sauce together.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

elaine wrote:
> Anyone know what it's called. Not soya or teriaki. It has a
> lighter and somewhat different flavour.
>
> elaine

Tonkatsu sauce? Is it red, or actually like a BBQ sauce color?

kili

kilikini wrote on Fri, 2 Mar 2007 19:18:36 -0500:

k> elaine wrote:
??>> Anyone know what it's called. Not soya or teriaki. It
??>> has a lighter and somewhat different flavour.
??>>
??>> elaine

k> Tonkatsu sauce? Is it red, or actually like a BBQ sauce
k> color?

I don't think I'd use Tonkatsu sauce for tempura. It's good for
deep-fried breaded pork and chicken. I have a recipe but I have
to admit I prefer the store-bought stuff :-)


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

On Fri, 2 Mar 2007 20:08:40 -0500, "James Silverton"
<not.jim.silverton.at.comcast.not> wrote:

> kilikini wrote on Fri, 2 Mar 2007 19:18:36 -0500:
>
> k> elaine wrote:
> ??>> Anyone know what it's called. Not soya or teriaki. It
> ??>> has a lighter and somewhat different flavour.
> ??>>
> ??>> elaine
>
> k> Tonkatsu sauce? Is it red, or actually like a BBQ sauce
> k> color?
>
>I don't think I'd use Tonkatsu sauce for tempura. It's good for
>deep-fried breaded pork and chicken. I have a recipe but I have
>to admit I prefer the store-bought stuff :-)
>
>
>James Silverton
>Potomac, Maryland
>

tonkatsu would be tough. that would be like making your own ketchup,
or heinz 57 or something. (i looked into the latter and ended up
buying the store brand (giant), which isn't too bad.)

your pal,
blake

"kilikini" > wrote in message
...
> elaine wrote:
>> Anyone know what it's called. Not soya or teriaki. It has a
>> lighter and somewhat different flavour.
>>
>> elaine
>
> Tonkatsu sauce? Is it red, or actually like a BBQ sauce color?
>
> kili

Tonkatsu ( the real stuff) is thickened with apple as A1 is thickened with
raisins.

Dimitri

Dimitri wrote on Mon, 05 Mar 2007 15:22:35 GMT:


D> "kilikini" > wrote in message
D> ...
??>> elaine wrote:
??>>> Anyone know what it's called. Not soya or teriaki. It
??>>> has a lighter and somewhat different flavour.
??>>>
??>>> elaine
??>>
??>> Tonkatsu sauce? Is it red, or actually like a BBQ sauce
??>> color?
??>>
??>> kili

D> Tonkatsu ( the real stuff) is thickened with apple as A1 is
D> thickened with raisins.

As I said, I prefer the commercial stuff but the recipe I have
is sort of a spicy ketchup without fruit.

Tonkatsu Sauce

1/2 cup Worcestershire sauce

1/4 cup granulated sugar

1/4 cup soy sauce

1/4 cup tomato ketchup

1 teaspoon Dijon mustard

1/4 teaspoon ground allspice



In a small saucepan, whisk together the Worcestershire, sugar,
soy sauce and ketchup.

Bring to a simmer over medium low heat.

Reduce the heat to gentle simmer and whisk often until reduced
to 1 cup, about 10 minutes.

Whisk in mustard and allspice.

Cool to room temperature.

The sauce will keep for 1 week in the refrigerator.



James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

"James Silverton" <not.jim.silverton.at.comcast.not> wrote in message
. ..
> Dimitri wrote on Mon, 05 Mar 2007 15:22:35 GMT:
>
>
> D> "kilikini" > wrote in message
> D> ...
> ??>> elaine wrote:
> ??>>> Anyone know what it's called. Not soya or teriaki. It
> ??>>> has a lighter and somewhat different flavour.
> ??>>>
> ??>>> elaine
> ??>>
> ??>> Tonkatsu sauce? Is it red, or actually like a BBQ sauce
> ??>> color?
> ??>>
> ??>> kili
>
> D> Tonkatsu ( the real stuff) is thickened with apple as A1 is
> D> thickened with raisins.
>
> As I said, I prefer the commercial stuff but the recipe I have is sort of a
> spicy ketchup without fruit.
>
> Tonkatsu Sauce
>
> 1/2 cup Worcestershire sauce
>
> 1/4 cup granulated sugar
>
> 1/4 cup soy sauce
>
> 1/4 cup tomato ketchup
>
> 1 teaspoon Dijon mustard
>
> 1/4 teaspoon ground allspice
>
>
>
> In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and
> ketchup.
>
> Bring to a simmer over medium low heat.
>
> Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about
> 10 minutes.
>
> Whisk in mustard and allspice.
>
> Cool to room temperature.
>
> The sauce will keep for 1 week in the refrigerator.
>
>
>
> James Silverton
> Potomac, Maryland

Have you tried adding a little Chinese 5 spice?

Have you tried it with Ponzu sauce? It's a soy-based sauce with
citrus (I think yazu) added.

I don't eat tempura, but ponzu is great with gyoza.

Susan B.

Dimitri wrote on Mon, 05 Mar 2007 16:19:17 GMT:

??>> As I said, I prefer the commercial stuff but the recipe I
??>> have is sort of a spicy ketchup without fruit.
??>>
??>> Tonkatsu Sauce
??>>
??>> 1/2 cup Worcestershire sauce
??>>
>>>Have you tried adding a little Chinese 5 spice?

Might be interesting but, as I more or less said, I've come to
like the commercial stuff from my Japanese grocery store so
I'll stick to that.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

"elaine" > wrote in message
...
> Anyone know what it's called. Not soya or teriaki. It has a lighter and
> somewhat different flavour.
>

It's called tempura dipping sauce. I just buy it in a jar.

Paul

"Paul M. Cook" > wrote in message
news:Bx3Gh.61$nU5.31@trnddc04...
>
> "elaine" > wrote in message
> ...
>> Anyone know what it's called. Not soya or teriaki. It has a lighter
>> and
>> somewhat different flavour.
>>
>
> It's called tempura dipping sauce. I just buy it in a jar.

In a jar? I would have thought it might be available in a bottle. Who
makes it?

e.

"elaine" > wrote in message
...
> "Paul M. Cook" > wrote in message
> news:Bx3Gh.61$nU5.31@trnddc04...
> >
> > "elaine" > wrote in message
> > ...
> >> Anyone know what it's called. Not soya or teriaki. It has a lighter
> >> and
> >> somewhat different flavour.
> >>
> >
> > It's called tempura dipping sauce. I just buy it in a jar.
>
> In a jar? I would have thought it might be available in a bottle. Who
> makes it?
>

Lots of brands. Kikkoman makes it. There are several brands in almost any
Asian section of a store.

Paul

elaine wrote:
> Anyone know what it's called. Not soya or teriaki. It has a lighter and
> somewhat different flavour.
>
> elaine
>
>
Two sources say it is called "tentsuya", but I am sure that is
not the name I knew when I lived in Japan.

--
Jean B.

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

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.

"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.