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Tsuyu Sauce from Scratch

  • Author: Yuto Omura
  • Total Time: 12 hours 25 minutes
  • Yield: 200ml 1x


How to make 200ml of versatile Japanese Tsuyu Sauce from scratch. Great for adding umami flavour to noodles, broths and sauces.


  • 100ml soy sauce
  • 100ml mirin
  • 2 whole dried shiitake mushrooms
  • 1 tsp sugar

See note if you want to add kombu for extra umami.


  1. Pour the mirin into the saucepan and heat on medium/high.
  2. Bring it to the boil and continue to heat for 30 seconds.
  3. Add the soy sauce and sugar and boil for a further 30 seconds.
  4. Leave to cool.
  5. Once cooled, pour into a jar or sealable container and add the mushrooms.
  6. Keep in the refrigerator over night before using.
  7. The next day, take out the mushroom and store once again in the refrigerator for up to one month.
  8. Use for broths, sauces and on rice!


This recipe is suitable for vegans and vegetarians.

This sauce can be kept in the refrigerator for up to one month.

See the post above on how to use tsuyu and how much water to mix for different dishes/uses.

Shiitake mushrooms should not be boiled, as it can create a bitter taste. Once cooled you simply strain the sauce and store in the refrigerator over night.

If you want to try making tsuyu with kombu, simply add the kombu with the mushrooms and soak overnight. The next day, remove the mushrooms and heat the tsuyu sauce until almost boiling. Cool once again, remove the kombu and return to the fridge.

The prep time in the recipe is the cooling down time.

  • Prep Time: 20 minutes
  • Soaking: 12 hours
  • Cook Time: 5 minutes
  • Category: Sauce
  • Method: Boiling
  • Cuisine: Japanese

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