Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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Virtual Class Schedule

In-person Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 22(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 23(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 27(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 29(Thu) 10:00-12:30

    Any in-person class available

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 2(Mon) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 3(Tue) 10:00-12:30

    Okonomiyaki & Gyoza

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Recipe : Tentsuyu

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In this recipe video, I will show you how to make Tentsuyu (Tempura Dipping Sauce). In this recipe, I will use the kelp & bonito flakes based Dashi soup stock. This is easy and simple recipe so please take a look and try it out!

Ingredients (2 servings):

1/8 size (50g) Daikon radish
1 Cup (200ml) Dashi *Kelp & Bonito flakes [Recipe]
2 Tbsp Soy sauce
2 Tbsp Mirin

 

Directions:

1. Peel daikon radish and then grate daikon.

2.Pour the Dashi broth into a small saucepan. Then, add soy sauce and mirin.

3. Bring to a boil over medium heat.

4. Pour into a bowl and garnish with grated daikon.

YUCa’s Tips :

1. If you want to sweeten it, add a little sugar to taste.
2. Recommend to add grated daikon radish for better digestion.

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