Tempura Dipping Sauce Wholesale | Seasoning of Dishes | Restaurant Usage | Asian Cooking Sauces Wholesale
- group name
- Custom Meat & BBQ Sauces
- Min Order
- 1 piece
- brand name
- Yinghok Food & Beverage Wholesale Manufacturer
- model
- ZY-BBQ-21
- Nearest port for product export
- Dalian Liaoning
- Delivery clauses under the trade mode
- FOB, EXW
- Acceptable payment methods
- T/T
- update time
- Sat, 06 Dec 2025 16:55:41 GMT
Paramtents
Shelf life 12 months
Available sizes 1.8L,2kg,1.9L,3.78L,5L,10L
Storage conditions Store in a cool, dry place
Packging & Delivery
-
Min Order1 piece
Briefing
Yinghok Tempura Dipping Sauce：A salty-savory sauce with a hint of sweetness.
Detailed
Tempura Dipping Sauce Nutrition Facts
| Per100g | NRV% | |
| Energy | 545KJ | 6% |
| Protein | 0g | 0% |
| Fat | 0.9g | 2% |
Carbohydrate | 30.1g | 10% |
Sodium | 1573mg | 79% |
Tempura Dipping Sauce is a salty-savory sauce with a hint of sweetness. It is mainly used for light dipping of freshly fried tempura, serving to cut through greasiness, enhance umami, and balance the overall texture. | ||
Tempura Dipping Sauce Ingredients
Water, fructose-glucose syrup (corn starch, water, enzymes), vinegar, white granulated sugar, fruit concentrate, edible salt, citric acid, caramel color, food flavoring.
How To Use Tempura Dipping Sauce?
The core use of Tempura Dipping Sauce is for "lightly dipping freshly fried tempura" (avoid soaking to prevent the outer crust from turning soft). It can be paired with grated daikon or sansho pepper powder to enhance the flavor. Additionally, it can be drizzled in small amounts over tempura rice bowls, or tossed with udon noodles/soba noodles for seasoning.
Tempura Dipping Sauce FAQs
How long is the shelf life of the Tempura Dipping Sauce?
12 months，refrigerate after opening and consume quickly
Is Tempura Dipping Sauce only for dipping tempura? Can it be paired with other fried foods?
Tempura Dipping Sauce is not limited to dipping tempura—it can also be paired with other fried foods. However, it needs to be chosen based on the texture and flavor of the fried food to avoid overpowering the fried food’s original flavor or ruining its texture. Examples include Japanese tonkatsu (fried pork cutlet) and fried vegetables.
It is not suitable for pairing with fried foods that are overly rich in flavor, or those with an extremely crispy outer crust and high sauce-absorbing ability.