This delicious tsuyu sauce will add extra umami and authenticity to your Japanese cooking. It is versatile and great for noodles, soups and seasoning. It can be hard to find outside of Japan, but luckily, it's easy to make at home and adapt for plant-based diets!
Prep Time20 minutesmins
Cook Time5 minutesmins
Soaking time12 hourshrs
Total Time12 hourshrs25 minutesmins
Course Homemade Ingredients, Sauces and Dressings
Cuisine Japanese
Servings 200ml
Prep Time: 20 minutesmins
Cook Time: 5 minutesmins
Soaking time: 12 hourshrs
Total Time: 12 hourshrs25 minutesmins
Course: Homemade Ingredients, Sauces and Dressings
Pour 100 ml mirin into the saucepan and boil for 30 seconds over a medium/medium-high heat.
Add 100 ml soy sauce and 1 tsp sugar and boil for another 30 seconds.
Transfer to a heatproof container and allow to cool to room temperature.
Once cooled, pour into a jar or sealable container and add your choice of dashi ingredients. (Classic: 3 g bonito flakes and 5 g dried kelp (kombu). Plant-based: 3 g dried shiitake mushroom(s) and 5 g dried kelp (kombu). Rich: 3 g bonito flakes, 5 g dried kelp (kombu) and 3 g dried sardines (niboshi))Seal the container and soak in the refrigerator overnight (at least 12 hours).
After 12 hours, remove the dashi ingredients. (If you used bonito flakes, I recommend using a fine mesh sieve to strain and squeeze them to prevent wasting any sauce.) Transfer to a sterilized container for storage and keep it in the fridge.
Enjoy using your homemade tsuyu sauce for dipping, noodle soups and broths!
Notes
This sauce can be kept in the refrigerator for up to 2 weeks.See the post above on how to use tsuyu and how much water to mix for different dishes/uses.