Homemade Tsuyu Sauce (Multipurpose Dashi-Based Sauce)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
12 hrs
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Total Time
12 hrs 25 mins
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Servings
200 ml
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Cuisine
Japanese
Homemade Tsuyu Sauce (Multipurpose Dashi-Based Sauce)
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 100 ml mirin
- 100 ml soy sauce
- 1 tsp sugar
Dashi Ingredients (Choose Based on Preference/Diet)
- 3 g bonito flakes (katsuobushi)
- 5 g dried kelp (kombu) (plant-based)
- 3 g dried shiitake mushroom (plant-based)
- 3 g dried sardines (niboshi)
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Instructions
- 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 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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