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–+ servings

Homemade Tsuyu Sauce (Multipurpose Dashi-Based Sauce)

Prep Time20 minutes
Cook Time5 minutes
Soaking time12 hours
Total Time12 hours 25 minutes
Author Yuto Omura
Servings 200 ml

Ingredients 
 

Dashi Ingredients (Choose Based on Preference/Diet)

Instructions 

  • Pour 100 ml mirin into the saucepan and boil for 30 seconds over a medium/medium-high heat.
    cooking mirin and sugar in a saucepan to make tsuyu sauce
  • Add 100 ml Japanese soy sauce (koikuchi shoyu) and 1 tsp sugar and boil for another 30 seconds.
    cooking tsuyu sauce in a saucepan
  • Transfer to a heatproof container and allow to cool to room temperature.
    tsuyu sauce cooling in a heatproof container
  • Once cooled, pour into a jar or sealable container and add your choice of dashi ingredients. (Classic: 3 g bonito flakes (katsuobushi) and 5 g dried kelp (kombu). Plant-based: 3 g dried shiitake mushroom and 5 g dried kelp (kombu). Rich: 3 g bonito flakes (katsuobushi), 5 g dried kelp (kombu) and 3 g dried sardines (niboshi))
    Seal the container and soak in the refrigerator overnight (at least 12 hours).
    tsuyu sauce made with three types of dashi ingredients (left to right) shiitake, niboshi (dried sardines), katsuobushi and kombu (bonito flakes and dried kelp)
  • 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.
    Straining dashi ingredients to make tsuyu sauce
  • Enjoy using your homemade tsuyu sauce for dipping, noodle soups and broths!
    Homemade multipurpose tsuyu sauce in a measuring jug

Notes

  • This sauce can be kept in the refrigerator for up to 2 weeks.
  • Tsuyu sauce is a concentrated Japanese condiment used undiluted for cooking, but requires different water dilution ratios for various dishes: 1:2-3 for soba/udon dipping, 1:3-4 for tempura, 1:3 for agedashi tofu, and 1:5-6 for noodle soups.