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Gudgeon Tempurawith Tentsuyu Dipping Sauce

Recipe from Andrej Urosevic, from their Instagram reelWritten down by ReelsMeals from the caption and voiceover. Added 21 October 2026.

30 minutes to prep, 15 to cook. Crispy gudgeon tempura served with a savory tentsuyu dipping sauce. The light batter lets the delicate fish shine, while the umami‑rich dashi‑based sauce adds a sweet‑salty finish, making it an elegant appetizer for gatherings.

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Gudgeon Tempura with Tentsuyu Dipping Sauce by Andrej Urosevic, a frame from the Instagram video

Method

Tempura Batter

  1. Sieve the flour, cornstarch, and baking soda. Whisk the egg with the chilled sparkling water, then add the dry mix and ice cubes; stir until smooth.

  1. Coat the cleaned gudgeon lightly with the batter and deep‑fry at 350°F for 2–3 minutes until golden and crisp.

Dashi Stock

  1. Combine 1 L water with dried kombu and soak for 15–130 minutes in cold water. Bring to a very gentle simmer, then remove the kombu.

  1. Add katsuobushi to the hot water, steep for 5 minutes, and strain to obtain clear dashi.

Tentsuyu Dip

  1. Mix 180 ml dashi with soy sauce, mirin, and sugar; stir until the sugar dissolves and let cool.

  1. Serve the tempura fish with the tentsuyu dip alongside your favourite tempura sides.

Tips while you cook

Keep batter cold
Add ice cubes to the batter and stir until smooth to maintain a light texture.
Soak kombu properly
Soak the dried kombu in cold water for 15–130 minutes before gently simmering.
Monitor frying time
Deep‑fry the coated gudgeon at 180 °C for 2–3 minutes until golden and crisp.
Cool the dip before serving
Let the tentsuyu dip cool after mixing before serving with the tempura.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Andrej Urosevic made this.

The recipe comes from Andrej Urosevic’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Andrej Urosevic and want this changed? Email [email protected].

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