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
- Pour the mirin into the saucepan and heat on medium/high.
- Bring it to the boil and continue to heat for 30 seconds.
- Add the soy sauce and sugar and boil for a further 30 seconds.
- Leave to cool.
- Once cooled, pour into a jar or sealable container and add the mushrooms.
- Keep in the refrigerator over night before using.
- The next day, take out the mushroom and store once again in the refrigerator for up to one month.
- 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.
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, the method is reversed. Soak 1 sheet of kombu in the water over night. The next day add the condiments and bring to the boil. Cool and store in the refrigerator.
You can speed up the process by using instant dashi.
The prep time in the recipe is the cooling down time.
- Category: Sauce
- Method: Boiling
- Cuisine: Japanese
Keywords: tsuyu,japanese tsuyu sauce,mentsuyu,vegan tsuyu,vegetarian tsuyu,tsuyu sauce from scratch,noodle dipping sauce,udon sauce,soba sauce,donburi sauce,dashi sauce, noodle dipping sauce, soba dipping sauce, soba noodle broth, udon broth,