The internet is filled with loads of tasty and recommended recipes to choose from, but when it comes from those highly regarded in the culinary world (such as a Michelin chef's guide on how to turn convenience store items into gourmet meals), it's always a chance to bring some top level cooking to your kitchen.

Mugi Rice (@HG7654321), who works as a chef, recently shared a recipe for sauce used in tendon, tempura rice bowls, that has captivated many on Twitter with how delicious it looks. While the recipe is Mugi Rice's own, the reason they decided to share it with the world is that they said it was praised as delicious by their friend, a chef of a famous Japanese restaurant.

Source: @HG7654321

According to Mugi Rice, their delicious tempura sauce is made with a quite simple recipe, and the key ingredient appears to be konbu soup stock.

100 ml soy sauce

150ml mirin

2 tablespoons sake

2 tablespoons sugar or 2 tablespoons cane sugar

1/2 teaspoon konbu (kelp) soup stock (granulated)

Simmer everything over low heat until reduced by 1/2.

It's not just Mugi Rice's recipe, but recommended way of using the sauce that has many people's mouths watering. According to the chef, the sauce is best enjoyed when drizzled over half-boiled egg tempura--and it looks fantastic!

Source: @HG7654321

Mugi Rice also says the sauce can be used outside of tempura or tendon, and mixed with garlic or ginger to use as a marinade for chicken, for example. Whether you're hoping to up your tempura game or find a new flavor for a marinade, this looks to be a gourmet restaurant quality sauce worth trying out.

By - grape Japan editorial staff.