Tsuyu Sauce

sudachirecipes.com

Multipurpose Dashi-Based Sauce

This delicious "tsuyu" sauce will add extra umami flavor to your Japanese cooking and is great for noodles and soups. I always have a giant bottle of it in my fridge, but it can be hard to find if you live abroad. Luckily, I have a simple recipe which means you can make it yourself; it's also easy to adjust for vegetarians and vegans!

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Tsuyu Sauce

Yield

200ml

Type

Sauce

Time

12 hrs 25 mins

Level

Easy

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what you'll need:

» mirin » soy sauce » sugar » bonito flakes (katsuobushi) » dried kelp (kombu) » dried shiitake mushrooms » dried sardines (niboshi)

Boil mirin

Pour the mirin into a saucepan and boil for 30 seconds.

1

Season

Add the soy sauce and sugar, mix well and boil for another 30 seconds.

2

Cool

Transfer to a heatproof container and allow to cool to room temperature.

3

Soak

Once cooled, add your choice of dashi ingredients (bonito flakes, kelp, dried shiitake or dried sardines). Seal and refrigerate overnight.

4

Strain

After at least 12 hours, remove the dashi ingredients. If you used bonito flakes, strain with a mesh sieve and squeeze out the sauce to prevent waste.

5

Use

Enjoy using your homemade tsuyu sauce for dipping, noodle soups and broths!

6

See the full post for more information plus storage solutions!