Servings |
2people |
Cook Time |
25minutes |
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This tendon sauce is thicker and stronger than our previous tendon sauce, which was introduced almost 11 years ago. Drizzle on a small amount of the sauce so that you can enjoy the crispy texture of the tempura from the beginning to the end. You can also sprinkle on sansho pepper powder to taste, making it upscale tendon! |
You can make tendon sauce with a packaged noodle soup base if mirin is not available. Dilute the soup base as described, and add a small amount of sugar to make it closer to the relatively sweet tendon sauce.
You should also try seasonal vegetables, for example, myoga ginger buds, string bean pods, or mulukhiyah for variations.
Check out our scotch egg recipe to make the soft boiled egg.